Make double the amount of Easiest Ever Pastry Dough (2 servings total).
Make Pie: Peel and core pears, then cut into 1⁄2-inch-thick slices; transfer to large bowl. Toss with cranberries, orange zest and juice, cornstarch, cinnamon, nutmeg and 1⁄2 cup sugar.
On lightly floured surface, roll 1 disk dough into 13-inch round. Fit into bottom and up side of 9-inch pie plate. Spoon pear mixture into prepared crust, mounding it.
On lightly floured surface, roll out remaining disk dough. Using pastry wheel, pizza wheel or paring knife, cut three 2-inch-wide strips and 6 thinner strips dough. Weave pastry strips over filling.
Trim dough so overhang is even all the way around (about 1 inch from edge of rim). Fold overhang under itself and crimp as desired. Cover and refrigerate while oven preheats.
Heat oven to 400°F. Brush lattice with milk and sprinkle with remaining tablespoon sugar. Place pie on rimmed baking sheet; bake 25 minutes. Cover edges of crust with foil to prevent overbrowning and continue to bake until filling bubbles and crust is golden brown, 30 to 40 minutes more. Transfer pie to wire rack to cool.
Ingredients
Directions
Make double the amount of Easiest Ever Pastry Dough (2 servings total).
Make Pie: Peel and core pears, then cut into 1⁄2-inch-thick slices; transfer to large bowl. Toss with cranberries, orange zest and juice, cornstarch, cinnamon, nutmeg and 1⁄2 cup sugar.
On lightly floured surface, roll 1 disk dough into 13-inch round. Fit into bottom and up side of 9-inch pie plate. Spoon pear mixture into prepared crust, mounding it.
On lightly floured surface, roll out remaining disk dough. Using pastry wheel, pizza wheel or paring knife, cut three 2-inch-wide strips and 6 thinner strips dough. Weave pastry strips over filling.
Trim dough so overhang is even all the way around (about 1 inch from edge of rim). Fold overhang under itself and crimp as desired. Cover and refrigerate while oven preheats.
Heat oven to 400°F. Brush lattice with milk and sprinkle with remaining tablespoon sugar. Place pie on rimmed baking sheet; bake 25 minutes. Cover edges of crust with foil to prevent overbrowning and continue to bake until filling bubbles and crust is golden brown, 30 to 40 minutes more. Transfer pie to wire rack to cool.