Ingredients

serves 8

　　2 Empire, Gala, or Honey Crisp apples, peeled, cored, and sliced

　　1/4 cup dried sweetened cranberries

　　2 slightly underripe brown-skinned pears, peeled, cored, and thinly sliced

　　2 teaspoons lemon juice

　　1 tablespoon cornstarch

　　3 tablespoons brown sugar

　　1/4 teaspoon ground cinnamon

　　Pinch of freshly grated nutmeg

　　Pinch of ground cloves or allspice

　　Pinch of ground ginger

　　Pinch of salt

　　2 store-bought pie crusts (rolled, not in pie pans)

　　All-purpose flour, for rolling the dough

　　2 tablespoons cold butter, cut into small pieces

　　1 egg, beaten with a splash of water

　　

Step 1

Preheat the oven to 400°F. Arrange 2 racks near the center of the oven.

　　

Step 2

Combine the apples, cranberries, and pears in a bowl. Toss with the lemon juice, cornstarch, brown sugar, cinnamon, nutmeg, cloves or allspice, ginger, and salt.

　　

Step 3

Roll the dough out a bit on a lightly floured surface. Cut each pie crust into 4 large wedges. Cover 2 baking sheets with parchment paper and arrange 4 wedges on each sheet. Arrange one eighth of the fruit mixture on each wedge. Fold the edges of each wedge in about an inch, leaving the filling in the center of each wedge exposed. Dot the exposed fruit with the butter and brush the exposed crust with the egg wash. Bake for 12 to 15 minutes, until golden, then cool on racks for 10 minutes. Serve warm.

　　Cooks' Note

　　These can be served as individual open-faced pie slices.

　　Rachael Ray's Look + Cook