Christmas Berry Pie

Author: Canadian Living

This delicious combination of rhubarb, cranberries and pears makes a festive finish to a holiday meal.

  • Portion size 8 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

  • Double-Crust Sour Cream Pastry
  • 1 egg yolk
  • 1 teaspoon coarse sugar
Filling:
  • 3 cups diced peeled pears
  • 3 cups frozen cut rhubarb
  • 1 cup fresh cranberry
  • 1 cup frozen cranberries
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon grated orange rind
  • 2 teaspoons orange juice

Method

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.)

Nutritional facts Per serving: about

  • Sodium 160 mg
  • Protein 4 g
  • Calories 427.0
  • Total fat 18 g
  • Cholesterol 56 mg
  • Saturated fat 9 g
  • Total carbohydrate 63 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Christmas Berry Pie

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