Cranberry-Pear Pie Recipe

Name: Cranberry-Pear Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust:; 2 2/3 cups all-purpose flour; 2 tablespoons sugar; 1/2 teaspoon salt; ½ tablespoons cold unsalted butter, cut into pieces; 1/4 cup cold vegetable shortening, cut into pieces; filling:; 3 large ripe but firm pears, peeled, cored and sliced (about 1 lb. 10 oz.); 1 1/2 cups fresh or frozen cranberries; 1/2 cup dried cranberries; 3/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon grated lemon zest; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1 tablespoon milk; 1 tablespoon coarse sugar

Servings: persons

crust:
2 2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
½ tablespoons cold unsalted butter, cut into pieces
1/4 cup cold vegetable shortening, cut into pieces
filling:
3 large ripe but firm pears, peeled, cored and sliced (about 1 lb. 10 oz.)
1 1/2 cups fresh or frozen cranberries
1/2 cup dried cranberries
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon milk
1 tablespoon coarse sugar

1
Make crust: Mix flour, sugar and salt with a fork. Cut in butter and shortening with a pastry blender or 2 knives. Drizzle in 5 Tbsp. of ice water, stirring with a fork until dough just comes together. Divide dough into halves; shape each into a disk. Wrap in waxed paper; chill for at least 30 minutes.
2
Preheat oven to 425u00b0F; line a baking sheet with foil. On a lightly floured surface, roll out one disk to a 121/ 2-inch round. Ease dough into a 9-inch pie plate and trim to edge; chill at least 30 minutes.
3
Make filling: Stir together pears, fresh and dried cranberries, sugar, cornstarch, lemon zest, ginger and salt. Transfer mixture to pie shell. On a lightly floured surface, roll out remaining dough disk to a 13 1/2-inch round. Lay dough over filling and trim edges, leaving a 1-inch overhang. Fold edge under bottom crust, press to seal and crimp. Brush top with milk and sprinkle with coarse sugar. Using a small sharp knife, cut four vents in top crust.
4
Place pie on lined baking sheet; bake for 10 minutes. Lower oven temperature to 350u00b0F and continue to bake for about 55 minutes, until crust is golden brown. Let pie cool on a wire rack. Serve warm or at room temperature.

524

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: crust:, 2 2/3 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon salt, and more.

Yes, Cranberry-Pear Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Pear Pie

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