This Cranberry Orange Pear Pie has a sweet brown sugar pear filling and is studded with tart cranberries! With fresh orange juice, zest and Grand Marnier, the flavors are absolute heaven!
Professional Kitchen Rule #34: No Emotions Allowed
There is a firm check-your-emotions-at-the-door policy. But if that fails…
Don’t cry into the chili lobster appetizer; Cry in the walk-in like a real man.
Or, better yet, cry into this Cranberry Orange Pear Pie when you get home.
True story. Except I thought I had firmly complied with this policy until…I didn’t. And then I knew I had approximately 20 seconds to get from my station and into the walk-in refrigerator before bursting into uncontrollable sobs.
Then you gather your senses, remind yourself that you’ll deal with that real-life stuff later, grab some parsley and walk back to your station with purpose like you totally just needed some more parsley to garnish the bone marrow. Totally.
This is my life. And you wonder why I am baking pies in January when everyone else is all “healthy smoothie this” and “low fat/calorie/gluten free/vegan/non-dairy/kale that”?
This pie is not gluten-free, low calorie or remotely healthy in any way. [I take that back, fruit is healthy. So there.]
But that’s what the gym is for! A slice of this Cranberry Orange Pear Pie and you will be all “What problems?”
Inside the most magnificently flakey, all-butter pie crust is a mix of brown sugar, orange zest, orange juice, Grand Marnier [oh yes I did!], pears and cranberries.
The cranberries are studded throughout the pie to add just a hint of tartness to the brown sugar orange flavored pears. It is heaven all packaged in a generously sugared pie crust.
Because not sprinkling sugar on the top of the crust just seemed like a crime. And I’m no criminal.