PEACH, PEAR, CRANBERRY PIE

Wooden spoon: HERE
rolling pin (old) similar
White plates: Marshall’s, similar
Copper spoons: HERE 
Copper Measuring cups: HERE
Pie Dish: Marshall’s similare HERE & HERE 

Okay, so the first time making this was an epic fail (my husband says I’m exggerating) I added a few too many cranberries. ooops.  But second time is a charm.  And really I’m that was the ONLY thing that went wrong…and even that could have been fixed with a cup of sugar added into the mix…but I don’t like tons of sugar i my pies, I’m determined to find a pie that I can eat guilt free in one sitting LOL.  But really, I’m not kidding.
My point here, is that despite PIES being the bane of my culinary existence, they really aren’t that difficult to make.  For whaterver reason they always intimidated me…but they are really very simple.

After making my chicken pot pie with my sissy (that recipe HERE & it’s AMAZING!) I was like uhhh I could totally use this same crust for a fruit pie.  so I did, and I love it!

so here ya go!

PIE RECIPE

ALL INGREDIENTS YOU WILL NEED

(filling)
3 pears (I used green pears) chopped
3 peaches chopped
1/2 cup fresh cranberries
1/2 cup honey (or sugar)
1 Tbl lemon juice
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup cornstarch or flour (I used tapioca flour for this)

(pie crust)

2 1/2 cups all-purpose flour
2 Tbl sugar
1 tsp salt
1 cup chilled butter, cut into cubes
1/2 cup cold buttermilk (you can make by adding 1 Tbl vinegar or lemon juice to 1 c milk)

STEPS

1-) Start with the filling.  Combine all the ingredients into a large bowl and mix together.  Cover and let chill in the fridge while you make the crust.

2-) Combine the flour, sugar, sugar and butter cube into a large bowl, using a pastry cutter or your hands (i totally just use my hands) press and squeeze the butter to combine with the flour.  Do this until the mixture is crumbly.  If the butter has become too soft (you can tell if it’s oily) then let it chill in the freezer for 1-2 minutes) otherwise pour in the butter milk and mix with a spoon until combined, then using your hands work the dough until it forms a ball and all chunks are worked out of the dough.
3-) Separate dough into 2 equal size balls, wrap in plastic wrap and put in the fridge for 5-10 minutes.  You want the dough to be firm but still workable, NOT rock solid 🙂
4-) roll each ball out with a rolling pin into a flat disc about 1/4 inch thick.  You can make it a little thinner or thicker if you like, I personally like my crust a little on the thicker side.
5-) lay one of the rolled out discs into the pie pan.  Make sure the dough is presses and touching the pan in all areas.  Poke the dough with a fork in 5 areas or so to ventilate.  Then bake-just this one dough with NO filling yet-in the oven at 400F for 5 minutes.  This will keep the dough from becoming soggy from the filling later.
6-) Add the filling to the pie pan, cover with the other disc, remove any excess dough from the sides.  Poke to ventilate.  make some cute designs- 🙂 embellish and have fun 😀

7-) Bake on 350 (our oven runs hot, depending on yours, you may need to bake on 400-I would start with 400, and if the crust is browning too quickly, lower the heat) for 45 minutes.

Remove and let cool.  The filling is able to thicken better the longer it cools.

ENJOY!

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