Pear Cranberry Pie
This Pear Cranberry Pie is the perfect balance of sweet, tender pears and tart, fresh cranberries encased in an all-butter, flaky, crisp crust. Plus, there's a touch of fresh ginger that gives this fruit pie a bright, fresh taste. It's the perfect non-traditional pie to celebrate Thanksgiving.
Servings: 8
Calories: 559kcal
Ingredients
For the Crust:
For the Egg Wash:
- 1 large egg beaten
- 1 tablespoon water
For the Filling:
- 3 lbs Bosc pears (peeled, halved, cored and sliced)
- 1/2 cup granulated sugar (divided)
- 8 ounces fresh cranberries
- 1/4 cup brown sugar
- 1 teaspoon fresh grated ginger*
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cubed salted butter
For Assembling:
- course sugar
Instructions
For the Crust:
- Prepare your favorite pie crust (enough for a double crust) or use store bought pie crust. Pastry for double pie crust
- Transfer the one sheet of rolled dough into a 9-inch round pie dish. Fold over any hanging edges and crimp to your desired design.
- Place the dough lined pie pan in the fridge to keep chilled while you prepare the pie filling.
For the Filling:
- Place the pears and 2 tablespoons of sugar in a large bowl. Toss to combine. 3 lbs Bosc pears, 1/2 cup granulated sugar
- Microwave for 4 to 8 minutes or until the pears are translucent and release their juices. Stir once, half way through cooking. (I cooked mine for a total of 6 minutes.)
- Remove the pears from the microwave and allow to cool for about 15-20 minutes.
- While the pears cool, make the cranberry portion of the filling. Place the cranberries in the work bowl of a food processor. 8 ounces fresh cranberries
- Add the remaining granulated sugar, 1/4 cup brown sugar, ground cinnamon and grated fresh ginger to the processor. Pulse the cranberries about 5 times until roughly chopped. 1/4 cup brown sugar, 1 teaspoon fresh grated ginger*, 1/4 teaspoon ground cinnamon
- Mix the cranberries with the cooled pear mixture.
- Turn the filling into the chilled crust lined pie plate. Dot the top with the butter cubes. 2 tablespoons cubed salted butter
- Place the second rolled out pie dough over the filling. Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.
- Cut slits in the top of the crust and make small cut outs with the extra pie dough if desired.
- In a small bowl, whisk together the egg and water. Brush the crust with egg wash and sprinkle with coarse sugar. 1 large egg, 1 tablespoon water, course sugar
- Preheat the oven to 400ยบ Fahrenheit. Bake the pie in the preheated oven on the lowest oven rack for about 50 to 55 minutes.
- Allow the pie to cool for about 4 hours until serving. Once the pie is cooled, store in an airtight container at room temperature.
Notes
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 559kcal | Carbohydrates: 78g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 529mg | Potassium: 284mg | Fiber: 7g | Sugar: 40g | Vitamin A: 880IU | Vitamin C: 11.1mg | Calcium: 40mg | Iron: 2.2mg