- Pie Dish: Ideal for serving pies with its removable bottom and easy release, suitable for lattice cranberry mincemeat pie preparation.
- Pie Pan: Perfect for making lattice pies with wide diameter, ideal for multiple servings.
- Rolling Pin: Essential for rolling out pie dough and crusts to the desired thickness.
- Pie Cutter (Lattice): Specialized cutter designed for creating lattice patterns on pie crusts efficiently.
- Pie Peelers: Helpful in removing pies from their baking dishes without damaging the crust.
- Mixer: Versatile kitchen tool that assists in mixing and blending pie fillings or doughs easily.
- Measuring Cups & Spoons Set: Accurate measuring tools for precise ingredient quantities in recipes.
- Pastry Brushes: Essential for brushing pie crusts with egg wash before baking or glazing them after baking.
- Baking Sheets: Useful for preheating pie crusts and placing pies in the oven or serving them after baking.
- Oven Thermometer: Ensures accurate temperature control during pie baking for optimal results.
- Pie Server Set: Perfect for serving and presenting pies in an elegant manner after they're finished baking.
2 firm-ripe Anjou pears, peeled, cored, and finely chopped
1/2 cup dried sour cherries
1/2 cup dried currants
1/2 cup dried cranberries
1/2 cup packed light brown sugar
1/4 cup brandy
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup walnuts (2 3/4 oz), toasted and finely chopped
Pastry dough for a double-crust pie
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About