Cranberry Pear Pie
Celebrate the flavors of fall and winter with this stunning Cranberry Pear Pie, a delightful twist on classic fruit pies that combines tangy cranberries and sweet, juicy pears into a perfectly spiced filling. Encased in a flaky, golden double-crust pastry, this pie features hints of cinnamon and ginger for a warm, aromatic touch, while a splash of fresh lemon juice balances the fruit's natural sweetness. The rich filling is thickened with a blend of flour and cornstarch to ensure every slice is perfectly set yet irresistibly juicy. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed on its own, this pie is a show-stopping dessert that’s perfect for holiday feasts, special occasions, or cozy family gatherings. With simple preparation steps and a baking method that ensures a golden, buttery crust, this Cranberry Pear Pie recipe is guaranteed to impress! Keywords: cranberry pear pie, fruit pie recipe, holiday dessert, spiced pie, homemade pie crust, fall dessert recipes.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 3 Pears (ripe but firm)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Unsalted butter
- 1 Egg
- 1 tablespoon Water
- 1 package Pie crust (store-bought or homemade, enough for a double crust pie)
Instructions
Preheat your oven to 400°F (200°C).
Peel, core, and thinly slice the pears. Set them aside.
In a large mixing bowl, combine the cranberries, sliced pears, granulated sugar, brown sugar, all-purpose flour, cornstarch, cinnamon, ginger, and lemon juice. Toss everything gently until the fruit is well coated.
Roll out one portion of the pie crust and fit it into a 9-inch pie dish. Trim any excess overhang.
Pour the cranberry-pear mixture into the pie crust, spreading it out evenly. Dot the top with small pieces of the unsalted butter.
Roll out the second portion of the pie crust and lay it over the fruit mixture. You can do a full covering, lattice, or decorative design of your choice. Trim and crimp the edges to seal the pie.
Whisk the egg with the water to create an egg wash. Brush the top of the pie crust with the egg wash to help it achieve a golden-brown color.
Cut a few small slits into the top of the crust to allow steam to escape while baking.
Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven. Bake for 20 minutes at 400°F (200°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 minutes, or until the filling is bubbly and the crust is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Serve as is, or pair with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
4140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 599.7 g | 218% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 264.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 222 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1368 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
