Name: Cranberry & pear pies
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Makes 8
Cuisine: British
Ingredients: 350g plain flour; 85g ground almonds; 140g caster sugar plus extra to decorate; 225g butter chopped; 1 egg beaten; 400g cranberries fresh or frozen; 50g caster sugar; 25g cornflour; 325g jar orange curd (we used Waitrose Jaffa orange curd); 450g just-ripe pears peeled, cored and chopped

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Cranberry & pear pies

Cranberry & pear pies

Good Food team

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Makes 8

Easy

Prep: 40 mins

Cook: 20 mins

Plus chilling

A star rating of 3.9 out of 5.8 ratingsRate

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These cute and festive pies make a good warm dessert or a tangy alternative to mince pies

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Mince pie trees

A star rating of 2.9 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

For the almond pastry

350g plain flour
85g ground almonds
140g caster sugar

plus extra to decorate
225g butter

chopped
1 egg

beaten

For the filling

400g cranberries

fresh or frozen
50g caster sugar
25g cornflour
325g jar orange curd

(we used Waitrose Jaffa orange curd)
450g just-ripe pears

peeled, cored and chopped

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Nutrition: per serving

kcal709
fat35g
saturates18g
carbs97g
sugars59g
fibre5g
protein9g
salt0.45g

low

Method

step 1

To make the pastry, tip the flour, almonds and sugar into a food processor then pulse in the butter until the mixture resembles breadcrumbs. Pulse in up to 5 tbsp cold water until mixture comes together as a dough. Wrap in cling film and chill for 1 hr.
step 2

To make the filling, tip the cranberries into a pan with the sugar and cornflour and stir well. Stir in the orange curd, then cook for a few mins until thickened. Add the pears and cook a few mins more, stirring frequently. Cool.
step 3

Heat oven to 190C/170C fan/gas 5 with a large baking sheet inside. Roll out the pastry and use to line 8 x 10cm individual Yorkshire pudding tins (or 10cm individual tart tins). Spoon in the cooled filling. Roll out the rest of the dough and stamp out 4 x 9cm rounds to make lids. Cut out the centres with a medium star cutter.
step 4

Carefully cover half the pies with the pastry lids and place the stars on a baking tray. Crimp the edges of each pie (if using straight edged tins) with your finger and thumb, brush the pies and stars with the egg then dredge with sugar. Bake the stars for 8-10 mins and the pies for 15-20 mins until golden. Dredge with more sugar once out of the oven. Place a star on the open pies and serve with cream or ice cream.

Recipe from Good Food magazine, January 2011

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A star rating of 3.9 out of 5.8 ratings

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