Pear Cranberry Pie



It’s crunch time – I’m finished up with work, there’s an overflowing hamper, gifts to wrap, and my house looks like a cyclone hit it. But it’s okay because the tree is up, and there’s pie – and pie makes everything better! 

  • 2 rolled out pie crusts to fit a 9″ pie dish
  • 2 1/2 pounds pears, peeled, cored, and sliced thin
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest
  • 1/4 cup cornstarch
  • 1 1/2 cups fresh cranberries
  • 1 large egg, beaten with 1 teaspoon water
  • 2 teaspoon coarse sugar
  1. In a large Dutch oven, combine the pears, sugars, cinnamon, salt, lemon juice, orange zest, and cornstarch over medium heat – stirring occasionally for 15 minutes. Remove from heat and let cool to room temperature.
  2. Preheat oven to 400º. Roll out half of the pie dough and gently place it in the pie dish. Roll out remaining half and cut into strips to make lattice.
  3. Stir cranberries into the cooled pear mixture, and pour into the pie dish. Top with lattice strips, and crimp the crust.
  4. Whisk the egg and water, and brush on the crust, top with coarse sugar. Place pie on baking sheet and bake for 60 minutes, until crust is golden brown and fruit is bubbling. Cool on a wire rack.
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2 Responses to Pear Cranberry Pie

  1. Old NFO says:

    Kick back and enjoy the day!!! Merry Christmas to you and yours! 🙂

  2. Tina says:

    Same to you – talk to you after the holidays!

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