Pear Cranberry Eggnog Pie | Pie Eyed Love

Ingredients

• Prepare: wash cranberries (this is enough for a whole bag) and pat dry, then place a wire cooling rack on top of a baking sheet. If you don’t have one, line the countertop with parchment or wax paper.
• Bring 1/2 cup sugar and 1/2 cup water to a boil. Let it boil for about 2-3 minutes then remove from heat (do not let it burn… if it’s starting turn a light amber, remove from heat).
• Toss cranberries in the syrup, coating them well.
• With a slotted spoon, remove cranberries and place on cooling rack to dry – about 45 minutes to an hour.
• When cranberries are partially dry and just a little sticky, roll them in a bowl of sugar and place them back on the rack to dry completely.
• Will keep in an air tight container for 3 days.
• 1 recipe 9 inch pie crust Use your favorite or see Pie Crust Recipes on this site.
• 3 medium pears Peeled and cubed
• 3/4 cup fresh cranberries Plus more if choosing to make sugared cranberries
• 1/2 cup granulated sugar
• 1 teaspoon fresh lemon juice I just squeeze half of a lemon
• 1 1/2 teaspoon fresh grated ginger root
• 1 1/2 teaspoons nutmeg freshly grated if possible
• 1/2 teaspoon cinnamon
• 1/2 tablespoon flour
• pinch salt
• 2 teaspoons pure vanilla extract
• 1 tablespoon rum optional
• 3 large eggs
• 1 cup heavy cream
• Prepare pie crust as directed, roll and plate.
• Pre-heat oven to 400
• Line pie crust with foil and fill shell with pie weights or dry beans/rice. Be sure to fill all the way to the top so the sides are weighted down as well - this will help prevent shrinking.
• Bake covered pie shell for about 20 minutes, then gently remove the foil. Pierce any puffed crust with a fork to let air out.
• Return to oven uncovered for about 10 minutes or until crust is just beginning to brown. Remove from oven and let cool while you make your filling.
• Turn oven down to 350
• Peel and cube pears, placing them in a small skillet or pot with 1/4 cup of the sugar. * See image below for a look at the size of the fruit. Each pear slice was cut into about four parts.
• Cook pears over medium-high heat until they are just starting to soften. This takes about 5-6 minutes. Add the cranberries and continue cooking until pears are soft but still hold their shape.
• Take mixture off of the heat and place into a bowl to cool. Add lemon juice and fresh grated ginger, mixing well.
• In a small bowl, combine the remaining 1/4 cup sugar, nutmeg, cinnamon, flour and salt.
• In a medium bowl, beat 3 eggs then add vanilla, rum and the sugar/spice mixture.
• Slowly add the cream and mix gently, avoiding incorporating too much air into the mixture.
• Slowly add the custard, covering the fruit and filling to just below the edges.
• Remove from oven and let cool completely.
• Decorate with sugared cranberries. This is my best attempt - I am not artistic and I'm not sure this pie is intended to be a work of art. It's just supposed to be delicious!
• This was my other attempt - it was supposed to be a snowflake. Making pies pretty is not my strength.
• Store in the refrigerator for up to three days. I served it with fresh whipped cream and some extra sugared cranberries. It was really, really good. Enjoy!
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