The Ultimate Cranberry Pear Pie: A Festive Dessert for Your Holiday Table
Imagine the quintessential aroma of the holidays – warm spices, sweet fruit, and buttery pastry – all coming together in one spectacular dessert. This Cranberry Pear Pie is precisely that: a harmonious blend of lightly spiced fresh pears and tart cranberries, perfectly nestled within a golden, flaky butter pie crust. It’s more than just a pie; it’s a celebration in every slice, making it an absolute showstopper for your Thanksgiving feast, Christmas dinner, or any special occasion that calls for something truly extraordinary.
Cranberries, with their vibrant color and unmistakable tartness, are an iconic flavor of the autumn and winter seasons. While their bold taste is cherished in sauces and relishes, a pie filling made solely of cranberries can sometimes be overwhelmingly sharp. This is where the magic of pears comes in! Often overlooked, pears are truly underrated gems in the world of baking. Their subtle sweetness and tender texture provide the ideal counterpoint to cranberries, mellowing their intensity and creating a beautifully balanced flavor profile that will delight your palate. In this pie, pears don’t just play a supporting role; they get to truly shine alongside their tart companions.
The marriage of these two fruits, enhanced by a hint of cinnamon and bright orange zest, creates a filling that is both comforting and sophisticated. Add to that a truly homemade flaky all-butter pie crust – the kind that shatters delicately with each bite – and you’ve undeniably hit the jackpot. If you’re searching for that ultimate fruit pie to complete your holiday menu, look no further. This Cranberry Pear Pie is guaranteed to become a cherished tradition.
Table of Contents
- Essential Ingredients for Your Cranberry Pear Pie
- Crafting Your Cranberry Pear Pie: A Step-by-Step Guide
- Expert Tips and Frequently Asked Questions for Pie Perfection
- More Delightful Cranberry Pie Recipes
- Get the Full Recipe
“I’ve been making this pie without fail for our Thanksgiving Day lunch for the past couple years and it’s a fan favorite in my family! I adore this recipe; it’s absolute perfection!” — reader Klavy
Essential Ingredients for Your Cranberry Pear Pie
Creating an unforgettable pie starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need to gather:
- Double-Crusted Pie Dough: The foundation of any great pie. While store-bought can work in a pinch, a homemade, flaky all-butter crust elevates this pie to another level. Consider making a batch in advance for ease.
- Fresh Ripe Pears: The unsung hero! Choose pears that are slightly soft to the touch but not mushy. Varieties like Bosc, Bartlett, or Anjou are excellent for baking as they hold their shape well and offer a delicate sweetness.
- Fresh Cranberries: These vibrant berries bring the essential tartness that balances the pears. Fresh is ideal, but frozen cranberries (no need to thaw) are a perfectly acceptable substitute, especially outside of peak season.
- Orange Zest: A secret weapon! The zest from one orange brightens the entire filling, adding a citrusy aroma and subtle tang that complements both fruits beautifully.
- Ground Cinnamon: The quintessential fall spice. Cinnamon adds warmth and depth, tying all the flavors together in a cozy embrace.
- Unsalted Butter: Dotting the top of the filling with small pieces of butter ensures a rich, flavorful, and slightly saucy filling as it melts into the fruit.
- Granulated Sugar: To sweeten the tart cranberries and enhance the pears’ natural sugars. The amount can be adjusted slightly to your preference, but remember it also plays a role in the filling’s texture.
- All-Purpose Flour: This acts as the thickener for our fruit filling, ensuring it sets beautifully for clean slices rather than a runny mess.
- Egg Wash: A simple mixture of egg and water that, when brushed onto the crust, creates a beautiful golden-brown sheen and a slightly crisp texture.
- Sanding Sugar: An optional, but highly recommended, sprinkle of sanding sugar on the crust adds a lovely sparkle and a delicate crunch, making your pie visually irresistible.
Each of these ingredients plays a crucial part in achieving the perfect balance of flavor and texture that makes this cranberry pear pie truly special.
Crafting Your Cranberry Pear Pie: A Step-by-Step Guide
Baking this cranberry pear pie is a delightful process, and with these detailed steps, you’ll achieve a stunning result every time. We’ll walk through each stage, from preparing your crust to the final bake, ensuring a perfect pie.
- Prepare your pie crust. The journey to an amazing pie begins with a fantastic crust. Whether you opt for your trusted homemade recipe or try my flaky buttermilk pie crust, ensure it’s properly chilled. Roll out one disk of dough and carefully transfer it into your 8 or 9-inch pie dish, pressing it gently into place. Roll out the second disk and set it aside; it will be your top crust.
- Make the filling. In a large bowl, whisk together the flour, granulated sugar, ground cinnamon, and fresh orange zest. This dry mixture will evenly coat the fruit and help thicken the filling. Next, peel and slice your ripe pears, adding them to the bowl immediately to prevent browning. Toss them gently with the cranberries, ensuring every piece of fruit is well coated with the spiced sugar mixture.
- Finish assembling the pie. Once your filling is perfectly combined, spoon it into the bottom pie crust, spreading it into an even layer. Evenly scatter the small pieces of cold butter over the fruit filling – these butter dots will melt during baking, creating a richer, more luscious filling. Carefully place the second pie crust over the filling.
- Crimp edges, brush with egg wash, and cut vents into the crust. Bring the edges of the top crust over the bottom crust, tucking them in and crimping them together. You can create a decorative edge by pinching with your fingers or a fork, or simply leave them plain. Don’t forget this crucial step: use a sharp knife to cut several vents into the top crust. These vents allow steam to escape during baking, preventing the crust from becoming soggy and ensuring a perfectly set filling. Finally, brush the entire top crust with an egg wash (one egg whisked with a tablespoon of water) for a beautiful golden shine, and sprinkle with sanding sugar for added texture and sparkle.
- Bake to golden perfection. Place your assembled pie on a baking sheet – this makes it easy to handle and catches any potential drips. Bake in a preheated oven at 400°F (200°C) for the first 15 minutes. This initial high heat helps the crust become flaky. Then, reduce the temperature to 375°F (190°C) and continue baking for another 45-ish minutes. You’ll know it’s done when the crust is beautifully golden brown and you can see the fruit filling bubbling vigorously through the vents.
- Cool before slicing. Patience is key! It’s essential to let the pie cool completely to room temperature before attempting to slice it. This allows the fruit filling to fully set, preventing a runny mess. Once cooled, serve it as is, or with a generous scoop of vanilla ice cream or a dollop of homemade whipped cream. Enjoy your masterpiece!
Expert Tips and Frequently Asked Questions for Pie Perfection
Even seasoned bakers have questions when it comes to pies. Here are some common queries and expert tips to ensure your cranberry pear pie turns out perfectly every time:
- What are the best pears for baking? For this pie, you want pears that are ripe but still firm enough to hold their shape during baking. Bosc pears are excellent for their firm texture and subtle sweetness. Bartlett pears are also a great choice, offering a juicy, classic pear flavor. Anjou pears are another reliable option, known for their smooth texture and mild, sweet taste. Avoid overly ripe or mushy pears, as they will break down too much in the oven, leading to a less desirable texture.
- Can I use apples in this pie? Yes, you absolutely can substitute some or all of the pears with apples if you prefer. However, I highly recommend including pears in the filling. Pears offer a unique, milder flavor and a softer texture that truly complements the tart cranberries in a way apples don’t quite replicate. If you do use apples, choose firm baking apples like Honeycrisp, Granny Smith, or Fuji.
- If you want to make a lattice pie crust on top: A lattice top adds a beautiful, rustic touch to your pie and is easier than you might think! I have an easy tutorial you can find here that breaks down the process step-by-step.
- If the crust browns too quickly: It’s common for pie crusts to brown faster than the filling cooks. If you notice your crust is getting too dark before the filling is bubbling and fully set, simply cover the pie loosely with aluminum foil for the remainder of the baking time. This will protect the crust from burning while allowing the filling to finish cooking.
- How to store this pie? Can you freeze cranberry pear pie? This baked pie will keep wonderfully at room temperature for about 12-24 hours. For longer freshness, store it in the refrigerator for up to 3 days, loosely covered. And yes, you can definitely freeze cranberry pear pie! You can freeze it either before or after baking. To bake a frozen unbaked pie, add 15-20 minutes to the baking time, starting from frozen. To thaw a baked frozen pie, place it in the refrigerator overnight.
- The best way to reheat pie for warm slices: While the pie is best cooled completely to allow the filling to set, a warm slice can be incredibly comforting. If you prefer to serve it warm, cover the cooled pie with foil and reheat it in a 300°F (150°C) oven for about 30 minutes. This gently warms it through without overcooking the crust or drying out the filling.
baking tip:How to avoid a runny pie filling
Fruit pies can indeed be tricky, and the question, “Why is my pie filling so runny?” is one of the most common baking dilemmas. A perfectly set filling is crucial for clean, beautiful slices. Here are some proven suggestions to help you achieve a thick, luscious filling every time:
- Do not adjust the amount of fruit, sugar, and thickener (flour, cornstarch, etc.) listed in the recipe. The ratio of these ingredients is carefully calibrated to ensure the filling sets properly. Adding more fruit will introduce additional moisture, while reducing the flour or sugar will lessen their thickening power, potentially leading to a watery result. Stick to the recipe’s measurements!
- Bake the pie completely. Many thickeners, particularly cornstarch, require sufficient heat and time to activate and thicken properly. They often don’t reach their full thickening potential until they come to a boil. So, resist the urge to pull the pie out early. Wait until you see the fruit juices bubbling visibly in the center of your pie through the vents in the top crust. This is a clear indicator that the thickener has done its job.
- Let the pie cool completely. This is perhaps the most crucial step for a set filling. The filling continues to thicken and gel as it cools. If you cut into the pie while it’s still warm, the filling will almost certainly be runny. Allow the pie to cool to room temperature for several hours (or even overnight) before slicing for the best possible results. Patience truly pays off here!
More pie resources:
- My favorite pie tools: Essential gadgets for any pie baker.
- 8 tips for baking perfect pies: Unlock the secrets to pie perfection with these tried-and-true techniques.
- My favorite buttermilk pie crust for fruit pies: A truly flaky and tender crust recipe that’s ideal for fruit fillings.
- How to make pie crust in a food processor: A quick and easy method for perfect pie dough every time.
- How to prep and store pie crust in advance: Save time during busy holiday baking with these make-ahead tips.
More Delightful Cranberry Pie Recipes
If you’ve fallen in love with the bright, tart flavor of cranberries in pie, you’re in luck! There are many wonderful ways to incorporate this festive berry into your baking. Here are a few more cranberry-centric pie and tart recipes that are perfect for any occasion, especially the holidays:
Get the Full Recipe
Ready to bake this incredible Cranberry Pear Pie? Here’s the detailed recipe card with all the precise measurements and instructions to guide you through every step. Make sure to read through the tips and FAQs for a truly perfect result!
Cranberry Pear Pie
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Ingredients
- 1 double-crusted pie recipe
- 5 cups (5 pears) ripe pears , peeled and sliced or chopped
- 2 cups (200 grams) cranberries , fresh or frozen
- 2 tablespoons (16 grams) flour
- ⅔ cup (113 grams) granulated sugar
- ½ teaspoon ground cinnamon
- Zest of 1 orange
- 2 tablespoons (28 grams) butter , cut into small pieces
- 1 egg + 1 tablespoon water , for egg wash
- Sanding sugar or granulated sugar , for sprinkling (optional)
Equipment
Instructions
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Preheat oven to 400°F. Roll out first dough disk and transfer to an 8 or 9-inch pie dish. Roll out second dough and have it ready to go before you combine the filling.
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In a large bowl combine the flour, sugar, cinnamon, and orange zest. Slice pears and add them to the bowl along with the cranberries, and toss to coat. Dump into the prepared bottom crust. Dot with the small pieces of butter.
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Transfer second pie crust to the top of the filled pie. Fold the top crust over the bottom crust and tuck into the dish, crimping the edge. Brush with the egg wash and sprinkle with sanding sugar. Use a sharp knife to cut vents into the top crust.
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Place pie on a sheet pan and bake at 400°F for 15 minutes. Reduce heat to 375°F and bake until golden brown and juices are bubbling, about 45 minutes. (If the crust browns too quickly and looks like it will burn before the filling is done, cover the pie with foil for the rest of the baking time.)
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Let cool completely to let juices thicken. Serve at room temperature or reheat in 300°F degree oven for 30 minutes. Top with whipped cream or vanilla ice cream, if desired. Store leftovers in the fridge.
Notes
- Slice the pears just before adding them to the rest of the filling ingredients so they don’t brown. Pears should be ripe and barely softened, but not at all mushy. Bosc, Bartlett and Anjou are great varieties to use.
- You can use apples in place of some or all of the pears if you like. But I highly recommend pears over apples for a milder, unique flavor.
- I prefer to use my buttermilk pie crust for fruit pies like this one.
Note: this recipe was originally published November 2012. It has been updated and expanded for clarity, improved SEO, and to provide more comprehensive baking tips for our readers.