Fresh Pear and Cranberry Pie
Delight in the perfect balance of sweet and tart with this Fresh Pear and Cranberry Pie, a stunning dessert that combines seasonal flavors in every bite. Tender, juicy pears and vibrant cranberries are tossed in warm spices like cinnamon and nutmeg, then nestled in a buttery, flaky homemade crust. To take it to the next level, the pie is topped with a golden, crunchy crumble made of oats, brown sugar, and melted butter, adding a delectable texture to every slice. Ideal for holiday gatherings or cozy evenings at home, this pie bakes to perfection with a bubbling, fruity filling and an aromatic, irresistible aroma. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable treat. This recipe is easy to follow, making it a must-try for bakers of all levels!
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Recipe Information
Ingredients
- 315 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Salt
- 170 grams Unsalted butter (cold, cubed)
- 60 milliliters Ice water
- 900 grams Ripe pears (peeled, cored, and sliced)
- 200 grams Fresh cranberries
- 100 grams Brown sugar
- 15 grams Cornstarch
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 15 milliliters Lemon juice
- 50 grams Rolled oats
- 50 grams Additional all-purpose flour (for crumble)
- 50 grams Additional brown sugar (for crumble)
- 40 grams Additional unsalted butter (melted, for crumble)
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt for the crust. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface until it is large enough to fit a 9-inch (23 cm) pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges. Set aside.
In a large mixing bowl, combine the sliced pears, fresh cranberries, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss until the fruit is evenly coated.
Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
In a medium bowl, make the crumble topping by mixing the rolled oats, additional flour, additional brown sugar, and melted butter until the mixture is crumbly and holds together when pressed.
Sprinkle the crumble mixture evenly over the fruit filling.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 55-60 minutes, or until the filling is bubbly and the crumble is golden brown.
Let the pie cool for at least 2 hours before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 786.3 g | 286% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 395.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 343 mg | 26% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2041 mg | 43% | |
*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.
