Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, 45 minutes to 1 hour check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Brush the lattice crust with the egg wash and sprinkle with the turbinado sugar. Pinch the lattice strips onto the dough on the rim of the pie dish to make sure they bake together. Repeat to place 5 strips of dough evenly across the top, folding back the alternate strips each time. one pastry crust (ready made or follow my easy all butter. Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. Working Notes on a Roquefort, Walnut, & Pear Tart- a Souvenir and the current Recipe. To create the lattice, lay 5 strips of dough spaced evenly apart on top of the pie filling.
It takes a little more time than the simple brownies and puddings we normally. Stir the cranberries into the pear mixture and pour the filling into the prepared pie dish. To start us off right, we are enjoying this Cranberry Pear Tart with Almond Cream. Uncover, stir in the kirsch and let cool to room temperature. Cover and cook, stirring occasionally, until the pears are just tender but not mushy, 15 to 20 minutes, depending on their ripeness. To prepare the filling, in a large Dutch oven over medium heat, stir together the pears, the brown and granulated sugars, the cinnamon, salt, lemon juice, orange zest and cornstarch. Place on a parchment-lined baking sheet and refrigerate until ready to use. Using a ruler as a guide, cut 10 strips of dough of varying widths, from about 3/8 inch (1 cm) to about 1 1/4 inches (3 cm) wide, from the remaining dough round. Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish.
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