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Cranberry Pear Pie Recipe
Cranberry Pear Pie Recipe photo by Taste of Home

Cranberry Pear Pie Recipe

Read Reviews (1)
4.8 1
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When our family is invited to holiday gatherings, this pie usually comes with us. The recipe is very versatile. You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping. —Helen Toulantis, Wantagh, New York
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 6-8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 cup maple syrup
  • 2 tablespoons butter, melted
  • 5 cups sliced peeled fresh pears
  • 1 cup fresh or frozen cranberries
  • TOPPING:
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup cold butter, cubed
  • 1/2 cup chopped walnuts

Directions

  1. Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust.
  2. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.
  3. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Cranberry Pear Pie in Country Woman November/December 2005, p29

Reviews for Cranberry Pear Pie(1)

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MY REVIEW
Reviewed Nov. 6, 2012

Delicious! And, so easy. I did not have maple syrup in the house, so I used pancake syrup which worked fine. I would definitely make this recipe again, especially for the holidays.

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