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Pear cranberry pie


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  • flour, for dusting
  • double pie dough
  • 4 ripe Bartlett pears
  • 4 1/3 cups fresh or frozen thawed cranberries (16 oz)
  • 2/3 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 2 tbsp cold butter, cut into pieces
  • 1 egg yolk
  • 1 tbsp heavy cream


Servings 1


Step 1

Roll out one pie dough to 1/8 inch thick. Fit into a 9 inch pie plate, trim edges. Chill 1 hour.
Roll out rest of dough to 1/8 inch thick, top with inverted pie plate, gently press to make indentation. Using one inch square cutter, cut a lattice pattern out of the dough, leaving at least 1/2 inch between cutouts and edges. Transfer squares to parchment paper. Cut out top round according to guidelines, plsu 1/2 inch, re-roll scraps and cut out more squares. Chill pie top and squares 1 hour.
Preheat oven to 375. Peel and core pears, thinly slice them lengthwise. Toss together pears, cranberries, brown sugar, cornstarch and salt. Pour into pie shell, dot with butter. Whisk together egg yolk and heavy cream, brush over edge of pie shell. Slide lattice crust on top of filling. Gently press edges to seal. Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping slightly. Brush top of squares with egg wash.
Bake pie on foil lined sheet on middle rack until crust is golden and juices are bubbling, about 1.5 hours. Let cool completely on wire rack.

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