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+ servings

Cranberry Pear Pie

Lightly spiced pear and cranberry pie filling sandwiched between layers of flaky pie crust. Perfect for your holiday table.


  • 1 double-crusted pie recipe
  • 5 cups ripe pears (about 5), peeled and sliced
  • 2 cups cranberries (200 grams), fresh or frozen
  • 2 tablespoons flour (16 grams)
  • 2/3 cup granulated sugar (133 grams)
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 orange
  • 2 tablespoons butter (28 grams), cut into small pieces
  • Egg wash , 1 beaten egg + 1 teaspoon water
  • Sanding sugar , for sprinkling (optional)


  • 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.


Sodium: 134mg, Calcium: 13mg, Vitamin C: 5mg, Vitamin A: 85IU, Sugar: 18g, Fiber: 4g, Potassium: 119mg, Cholesterol: 5mg, Calories: 240kcal, Saturated Fat: 4g, Fat: 9g, Protein: 2g, Carbohydrates: 38g, Iron: 1mg
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