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Prairie Flavors


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Five-Minute Pie Crust Photos by Laura Araujo


Pretty Pies By Laura Araujo


Five-Minute Pie Crust Yields 2 pie crust


2 ½ cups all-purpose fl our ½ teaspoon salt


1 ¼ cups very cold butter ¼ to ½ cup ice water


In a food processor, pulse the fl our and salt. Chop the butter into cubes and add to the food processor. Pulse to form pea-sized pieces. Pulse while slowly adding enough of the ice water until the dough just comes together. Form the dough into a fl at disc and wrap in plastic wrap. Chill for an hour before using.


Cranberry Pear Slab Pie


Cranberry-Pear Slab Pie Yields 1 pie


One recipe Five-Minute Pie Crust or two crusts


1 tablespoon butter 4 large pears, peeled, cored and chopped into 1-inch pieces


1 teaspoon cinnamon 1 teaspoon ginger


12-ounce bag fresh cranberries ¼ cup orange juice 6 tablespoons water 1 ½ cups granulated sugar 1 tablespoon butter 2 tablespoons cornstarch 2 tablespoons cold water 1 egg, beaten Coarse sugar


Divide the chilled pie dough in two, with one piece a little larger than the other. Roll out the large piece on a lightly fl oured surface into a 12 x 16-inch rectangle. Place the crust into a 9-by-13-inch (quarter sheet) baking sheet. Prick the bottom and sides of the crust with a fork and trim the edge of the crust, leaving about an inch overhang. Roll out the other


crust into a 10 x 14-inch rectangle. Use a knife to cut 10, 1-inch-wide strips to use for the lat- tice top crust. Transfer them to a baking sheet. Freeze both the bottom crust and crust strips. In a large, deep skillet, melt the butter. Add


the chopped pears, cinnamon and ginger and cook over medium for 3 to 4 minutes, or until tender. Transfer to a medium bowl. To the same skillet, add the cranberries, orange juice, 4 tablespoons of the water and sugar. Bring the mixture to a boil and cook for 5 minutes, or until the cranberries pop open. To a small bowl, add the cornstarch and remaining 2 ta- blespoons of water; stir to dissolve the corn- starch. Add to the cranberry mixture, along with the pears, and cook until the mixture thickens. Pour into the frozen bottom crust. Arrange the crust strips over the pie in a lattice pattern, fold the ends under the bottom crust, and crimp the crust along the edge. Brush the crust with the beaten egg and sprin- kle with coarse sugar. Place the pie on a larger baking sheet and bake at 425°F for 20 min- utes; reduce the heat to 375°F and bake for 25 minutes. Note: This is a tart pie. For a less-tart version, substitute tart cherries for the cran- berries and adjust the sugar to taste.


Bonus


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