CARISSA'S RECIPE: Cranberry Pear Pie with Maple Meringue
1 ¼ Cups All Purpose Flour½ Teaspoon Salt10 Tablespoons Butter (cold)4 Tablespoons Ice Water
Mix flour and salt. Blend in cold, cubed butter until mixture looks sandy. Mix in ice water and fold by hand to fully incorporate. Chill in the refrigerator for a minimum of 10 minutes, and then roll into a 9” pie shell.
2 ½ lbs Ripe Pears6 Cups Cranberries¾ Cup Dark Brown Sugar3 Tablespoons Cornstarch1 ½ Teaspoons Salt1 Tablespoon Minced Fresh Ginger1 Vanilla Bean2 Tablespoons Butter
Pre-heat the oven to 375 degrees.
Cut pears into large slices and mix with cranberries, ginger and scraped vanilla bean. In a separate bowl thoroughly mix the dark brown sugar, cornstarch, and salt. Combine fruit mix and dry ingredients and pour into prepared pie shell. Place small cubes of butter evenly spaced over the top of the filling. Bake for one hour until cranberries have burst and pie is bubbling. Cover pie with foil if the crust is browning too quickly.
1 Cup Granulated Sugar½ Cup Dark Maple Syrup¾ Cup Egg Whites
Combine all ingredients in a metal mixing bowl over a boiling water bath. Whisk until mixture is hot to the touch, and then transfer to a stand mixer. Whisk on high speed until shiny stiff peaks form. Pipe the meringue mixture onto cooled pie. Use torch to brulee meringue or place pie in broiler until meringue is light / golden brown.