Mulled Cranberry Pear Pie
with mulled crust and walnut crumble
3 Tbsp Mulling Spice Kit
¾ cup vodka
1½ cups all-purpose flour
1 tsp granulated sugar
¼ tsp kosher salt
½ cup unsalted butter, chilled & cubed
¼ cup mulled vodka
6 each Bartlett pears, peeled, cored, and cubed
2 Tbsp all-purpose flour
2 Tbsp unsalted butter, melted
¼ cup maple syrup
1 cup cranberries, fresh or frozen
¼ cup mulled vodka
1 tsp Baker’s Spice Blend
½ cup maple syrup
½ cup all-purpose flour
¼ cup packed light brown sugar
1/3 cup unsalted butter, chilled & cubed
½ cup chopped walnuts
Up to three days prior: Infuse Vodka. Combine vodka and Mulling Spice; infuse at room temperature 2 hours to overnight. Strain fully; refrigerate until use.
Up to one day prior: Prepare Crust. Whisk flour, sugar, and kosher salt in a medium bowl.
Add cubed butter; rub in with your fingertips until mixture resembles coarse meal. Add ¼ cup mulled vodka. Work mixture with your fingertips until dough comes together in moist clumps, adding more vodka if dry, one teaspoon at a time. Gather dough into a ball and flatten into a disk. Wrap in plastic and chill until firm, minimum 1 hour.
Preheat oven to 400°F. Prepare Filling. In a medium bowl, toss pears with flour, melted butter, and ¼ cup maple syrup; set aside. To a small saucepot, add cranberries, mulled vodka, Baker’s Spice Blend, ½ cup maple syrup, and enough water to just cover cranberries. Simmer over medium-low heat until reduced to syrup consistency. Immediately transfer to pear mixture and combine. Set aside.
Prepare Crumble. Mix flour, brown sugar, butter, and walnuts until combined. Set aside.
Assemble. Roll out chilled pie dough and gently transfer into the pie dish; fork edges. Fill crust with cranberry-pear mixture. Cover evenly with topping. Bake for 25 minutes with crust covered to prevent browning. Reduce heat to 350°F and remove the crust shield. Bake for an additional 30-35 minutes until crust is golden brown. Cool at room temperature for minimum 3 hours to allow filling to thicken.