Pears and ginger are natural friends and when paired with cranberries make for a tart and spicy pie. Your family, no doubt used to all the sweet chocolates of the holidays, will take one bite and be surprised by the way their mouth puckers slightly from the sourness.
I for one relish the break from all things sickly sweet. Candy canes, marzipan and sugar pies can be given a break for another year, I will take more of this fruit filled winter pie please.
Cranberry, Pear and Ginger Pie(1 pie)
Make your pie crust, wrap it and keep it in the fridge. Peel the pears and remove the cores. Thinly slice the pears and put in a mixing bowl. Chop all the cranberries in half and add to the pears along with the sugar, salt, ginger and vanilla. Toss and set aside.
Turn oven on to 400F and roll out the pie dough into two large circles. Line a pie plate with one of the circles and fill with the fuit mixture. Top with the second crust and seal the edges by pincing. Cut a few slits in the pie and bake for 45 minutes or until nice and golden.