Cranberry Pear Pie
Lightly spiced pear and cranberry pie filling sandwiched between layers of flaky pie crust. Perfect for your holiday table.
Ingredients
- 1 double-crusted pie recipe
- 5 cups (5 pears) ripe pears , peeled and sliced or chopped
- 2 cups (200 grams) cranberries , fresh or frozen
- 2 tablespoons (16 grams) flour
- ⅔ cup (113 grams) granulated sugar
- ½ teaspoon ground cinnamon
- Zest of 1 orange
- 2 tablespoons (28 grams) butter , cut into small pieces
- 1 egg + 1 tablespoon water , for egg wash
- Sanding sugar or granulated sugar , for sprinkling (optional)
Equipment
Instructions
- Preheat oven to 400°F. Roll out first dough disk and transfer to an 8 or 9-inch pie dish. Roll out second dough and have it ready to go before you combine the filling.
- In a large bowl combine the flour, sugar, cinnamon, and orange zest. Slice pears and add them to the bowl along with the cranberries, and toss to coat. Dump into the prepared bottom crust. Dot with the small pieces of butter.
- Transfer second pie crust 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°F for 15 minutes. Reduce heat to 375°F and bake until golden brown and juices are bubbling, about 45 minutes. (If the crust browns too quickly and looks like it will burn before the filling is done, cover the pie with foil for the rest of the baking time.)
- Let cool completely to let juices thicken. Serve at room temperature or reheat in 300°F degree oven for 30 minutes. Top with whipped cream or vanilla ice cream, if desired. Store leftovers in the fridge.
Notes
- Slice the pears just before adding them to the rest of the filling ingredients so they don't brown. Pears should be ripe and barely softened, but not at all mushy. Bosc, Bartlett and Anjou are great varieties to use.
- You can use apples in place of some or all of the pears if you like. But I highly recommend pears over apples for a milder, unique flavor.
- I prefer to use my buttermilk pie crust for fruit pies like this one.
Calories: 240kcal, Carbohydrates: 38g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 5mg, Sodium: 134mg, Potassium: 119mg, Fiber: 4g, Sugar: 18g, Vitamin A: 85IU, Vitamin C: 5mg, Calcium: 13mg, Iron: 1mg
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