Christmas Berry Pie
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This delicious combination of rhubarb, cranberries and pears makes a festive finish to a holiday meal.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 427 |
| pro | 4 g |
| total fat | 18 g |
| sat. fat | 9 g |
| carb | 63 g |
| fibre | 4 g |
| chol | 56 mg |
| sodium | 160 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 13% |
| vit A | 9% |
| vit C | 10% |
| folate | 33% |
Suggested Recipes
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Double-Crust sour cream Pastry
1 egg yolk
1 tsp (5 mL) coarse sugar
Filling:
3 cups (750 mL) diced peeled pears
3 cups (750 mL) frozen cut rhubarb
1 cup (250 mL) fresh or frozen cranberries
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) grated orange rind
2 tsp (10 mL) orange juice
Preparation:
Filling: In large bowl, toss together pears, rhubarb, cranberries, sugar, flour and orange rind and juice.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) glass pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Pour in filling.
Roll out remaining pastry to 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) star-shaped cutter, cut out 24 stars. Arrange over filling. Whisk egg yolk with 1 tbsp (15 mL) water; brush over stars. Sprinkle with coarse sugar.
Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden brown on bottom, filling is bubbly and pears are soft, 1 hour and 15 minutes to 1 hour and 30 minutes. Let cool on rack. (Make-ahead: Cover loosely and let stand at room temperature for up to 6 hours.)
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) glass pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Pour in filling.
Roll out remaining pastry to 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) star-shaped cutter, cut out 24 stars. Arrange over filling. Whisk egg yolk with 1 tbsp (15 mL) water; brush over stars. Sprinkle with coarse sugar.
Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden brown on bottom, filling is bubbly and pears are soft, 1 hour and 15 minutes to 1 hour and 30 minutes. Let cool on rack. (Make-ahead: Cover loosely and let stand at room temperature for up to 6 hours.)
Tags:
Pastry-Sweet Pies and Tarts; Eggs; Fruits; Sugar/Sweets; Bake; Make-Ahead; Christmas;
Source
Holiday Celebrations: 2007
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