Christmas Berry Pie
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This recipe makes 8 servings
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 |
This delicious combination of rhubarb, cranberries and pears makes a festive finish to a holiday meal.
Ingredients
- Double-Crust sour cream pastry
- 1 egg yolk
- 1 tsp coarse sugar
- Filling:
- 3 cups diced peeled pears
- 3 cups frozen cut rhubarb
- 1 cup fresh cranberries or frozen cranberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp grated orange rind
- 2 tsp 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.)
Source : Holiday Celebrations: 2007
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CHRISTMAS BISCOTTI
CHRISTMAS BISCOTTI
