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Cranberry Pear Pie

 Cranberry Pear Pie
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
6-8 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons 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 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

  • 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.
  • For topping, combine the flour, brown sugar and cinnamon; cut in
  • butter until crumbly. Stir in walnuts. Sprinkle over filling.
  • 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.