Pear-Cranberry Pie with Faux Lattice

Name: Pear-Cranberry Pie with Faux Lattice
Yield: Makes one 9-inch pie
Ingredients: All-purpose flour, for dusting; Pâte Brisée (page 322); 4 ripe, firm Bartlett, Bosc, or Anjou pears (about 1 3/4 pounds); 16 ounces (4 1/3 cups) fresh or frozen (thawed) cranberries; 2/3 cup packed dark brown sugar; 2 tablespoons cornstarch; 1 teaspoon coarse salt; 2 tablespoons cold unsalted butter, cut into small pieces; 1 large egg yolk, for egg wash; 1 tablespoon heavy cream, for egg wash; 1/2 cup apricot preserves

January 24, 2012

Rather than weaving strips of dough under and over one another, the latticelike design for this pie is formed by cutting squares from a round of rolled-out pâte brisée. The cutouts are arranged around the edge of the pie plate, in overlapping fashion, for a striking frame.

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