Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 5 tbsp ice water
  • 1.5 lbs Bosc pears, peeled, cored, and thinly sliced
  • 1 cup fresh cranberries
  • 0.33 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 large egg, beaten
  • 1 tbsp turbinado sugar

Instructions:

  1. Whisk all-purpose flour, 1 tablespoon granulated sugar, and salt in a bowl.
  2. Add chilled butter cubes and use a pastry cutter or fork to work the butter into the flour until it resembles coarse crumbs with pea-sized lumps remaining.
  3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
  4. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten and keep the fat cold.
  5. Slice Bosc pears into consistent 1/4-inch wedges.
  6. In a large bowl, combine sliced pears, fresh cranberries, 1/3 cup granulated sugar, cinnamon, cornstarch, and lemon juice; toss until evenly coated.
  7. Roll the chilled dough into a circle on a baking sheet lined with parchment paper.
  8. Mound the fruit filling in the center of the dough, leaving a 2-inch border around the edges.
  9. Fold the edges of the dough over the filling, pleating as you go to create a rustic, free-form border.
  10. Brush the crust with the beaten egg wash and sprinkle the edges with turbinado sugar.
  11. Bake for 40 minutes or until the crust is golden brown and the fruit filling is bubbling.