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A light and fruity pie that’s perfect for Thanksgiving



 

 


This fruit filled cranberry pear frangipani pie is a light dessert to finish a Thanksgiving feast. (AP Photo/Larry Crowe)

This beautiful pie gets a red hue from the cranberry sauce folded into the almond paste filling. Almond paste, which is distinct from marzipan, can be found in the grocer’s baking aisle. "Frangipani" is the name of the cream-style filling made from the almond paste.

Cranberry Pear Frangipani Pie
Start to finish: 1 hour 15 minutes
(30 minutes active)
Servings: 8

For the cranberries:
12-ounce package fresh cranberries
1/2 cup sugar
1/4 cup water

For the filling:
9-inch prepared pie shell, raw
8-ounce can almond paste
1/3 cup sugar
1/4 cup (1/2 stick) butter
2 tablespoons all-purpose flour
3 eggs
Two 15-ounce cans pear halves packed in juice, drained

To prepare the cranberries, in a medium saucepan over medium, combine the cranberries, sugar and water. Bring to a boil and cook until the cranberries have popped and the mixture is juicy, about 5 minutes. Set aside to cool.

Heat the oven to 375 F.

Use a fork to prick the bottom of the pie crust. Line the crust with foil and fill with rice, beans or pie weights. Bake for 10 minutes, then empty the weights and discard the foil. Set aside.

Meanwhile, in a food processor combine the almond paste and sugar. Turn the processor on, then add the butter, flour and eggs, one at a time. Transfer the mixture to a large bowl. Use a silicone spatula to fold in the cranberry sauce.

Arrange the pear halves in the pie crust, slicing them as needed to mostly cover the bottom of the crust. Pour the cranberry-almond paste mixture over the pears. Bake until set and golden, about 45 minutes. Cool before slicing.
 


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