Can you believe that Thanksgiving is just over a week away? While I love spending time with family and reflecting on all that I have been blessed with, I must admit I really look forward to the food. I’m getting excited about turkey and mashed potatoes smothered in gravy, homemade cranberry sauce, fluffy rolls, and of course, pie. Lots and lots of pie.
It should come as no surprise that Thanksgiving dessert is just about the best thing ever for this pie lover. I may be stuffed full to the point of bursting, but you bet I can’t wait to cut into the beautiful pies waiting in the wings. If you’re still undecided about what sweet treat to bake for your Thanksgiving celebration, have no fear, I am here to help. First up, this beautiful cranberry and pear pie.
I’m a sucker for cranberries during the holiday season, and I put them in just about everything. Since a cranberry pie may be a little too tart for many tastes, I decided to pair cranberries with chunks of ripe pears. I love how they go together, the little bursts of tartness nestled alongside tender pears lightly spiced with cinnamon, and all sandwiched by flaky crust. If you’re looking for a fruit pie to serve at your holiday table, this is it!
You may enjoy these other holiday fruit pies:
- 1 double-crusted pie recipe
- 5 cups (about 5) ripe pears, peeled and sliced
- 2 cups (200 grams) cranberries, fresh or frozen
- 2 tablespoons (16 grams) flour
- ⅔ cup (133 grams) sugar
- ½ teaspoon ground cinnamon
- Zest of 1 orange
- 2 tablespoons (28 grams) butter, cut into small pieces
- Egg wash (1 beaten egg + 1 teaspoon water)
- Sanding sugar, for sprinkling
- Preheat oven to 400 degrees F. Roll out first dough disk and transfer to an 8 or 9-inch pie dish.
- In a small bowl combine the flour, sugar, cinnamon, and orange zest. In a large bowl, combine the pears and cranberries. Add the dry ingredients and toss to coat. Dump into the prepared bottom crust. Dot with the small pieces of butter.
- Roll out the second dough disk and transfer to the top of the filled pie. Fold the top crust over the bottom crust and tuck into the dish, crimping the edge. Brush with the egg wash and sprinkle with sanding sugar. Use a sharp knife to cut vents into the top crust.
- Place pie on a sheet pan and bake at 400 degree for 15 minutes. Reduce heat to 375 degrees and bake until golden brown and juices are bubbling, about 45 minutes.
- Let cool completely to let juices thicken. Serve at room temperature or reheat in 350 degree oven for 30 minutes. Top with whipped cream or vanilla ice cream, if desired. Store leftovers in the fridge.
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