Just five ingredients are all it takes to create this beautifully festive holiday dessert: Cranberry Pear Pie. (Technically, the pie crust is a sixth ingredient, but once you’ve mastered our Olive Oil Crust, you’ve got that in the bag). Prepared without a traditional lattice topping, this open-faced—and vegan—fruit pie dazzles a crowd with its stunning winter hues and shimmery glazed look. Enjoy with regular or non-dairy whipped cream, a sifter of brandy, and fine holiday company.
Makes 1 pie
Cook time: 45 to 60 minutes
1 (9-inch) olive oil pie crust (or traditional butter)
3 cups fresh or frozen cranberries (about 12 ounces)
1 cup agave syrup
2 tablespoons cider (use brandy or hard cider for a subtle kick)
2 medium pears, peeled, cored, cubed (about 1 pound)
3 tablespoons cornstarch
Preheat oven to 350°F.
Roll out pie dough; line a pie plate. Trim the edges and pinch to form ridged edges.
Combine cranberries, agave and cider in a medium skillet over medium heat; bring to a boil, stirring occasionally. Reduce to a simmer and cook until cranberries have popped and thickened slightly, about 5 to 8 minutes.
Stir in pears and cornstarch; mix gently until dissolved. Set aside to cool.
Once cooled, transfer cranberry mixture to prepared pie crust; spread evenly inside.
Place in oven and bake until bubbly and crust is golden, about 30 minutes. Allow to cool for pie filling to set; slice and serve.
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All photos by Kimberley Stakal