Very Cranberry Pear Pie
Bursting with vibrant fall flavors, the "Very Cranberry Pear Pie" is a show-stopping dessert that combines the natural sweetness of ripe pears with the tart zing of fresh cranberries. Encased in a flaky, hand-crimped double crust, this pie is enhanced with warm spices like cinnamon and nutmeg, creating a perfectly balanced filling that's thickened with cornstarch for the ideal slice. A light brushing of cream and a sprinkle of coarse sugar give the golden crust a delightful crunch. With its gorgeous jewel-toned center and enticing aroma, this pie is perfect for holiday gatherings, family dinners, or cozy autumn evenings. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistibly comforting treat!
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Recipe Information
Ingredients
- 2 pieces unsweetened pie crust
- 4 cups ripe pears, peeled, cored, and sliced
- 2 cups fresh cranberries
- 3 quarters granulated sugar
- 0.25 cup brown sugar
- 0.25 cup cornstarch
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon milk or cream (for brushing)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C).
Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess overhang. Place it in the refrigerator to chill while preparing the filling.
In a large mixing bowl, combine the sliced pears, fresh cranberries, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and salt. Gently toss until the fruit is evenly coated.
Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
Dot the fruit filling with small pieces of unsalted butter.
Roll out the second pie crust and lay it over the filling. Trim and crimp the edges to seal. Cut small slits or decorative shapes into the top crust to allow steam to escape.
Brush the top crust with milk or cream, and sprinkle with coarse sugar for added texture and sweetness.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
If the crust browns too quickly, cover the edges with aluminum foil to prevent over-browning.
Remove the pie from the oven and allow it to cool for at least 2 hours to let the filling set before slicing and serving.
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 696.9 g | 253% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 360.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 250 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1787 mg | 38% | |
*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.
