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Pear Cranberry Pie


from Food Network Magazine

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  • 3 pounds pears
  • 1/2 cup cranberries
  • 2/3 cup granulated sugar
  • 2 tablespoons fresh orange juice
  • 6 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour, plus 2 tablespoon
  • 3/4 teaspoon orange zest
  • 1/8 teaspoon salt
  • 2 disks dough for Basic Crust
  • 1 large egg, beaten
  • Coarse sugar, for sprinkling



Step 1

Peel and core the pears; slice 1/4 inch thick. Toss with the granulated sugar and orange juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the pears and cranberries and cook, stirring, until tender, about 10 minutes. Stir in the flour, zest and salt; cook until thickened, 1 more minute. Let cool.

Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the pears, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour.

Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

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