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

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This is one of my favorite pies to make in the fall. The spiced filling pairs perfectly with the buttery, flaky crust. I always make two of these luscious pies—one is never enough. —Frances Benthin, Scio, Oregon
Featured In: Pear Desserts
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES: 8 servings


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 6 tablespoons cold water
  • 4 cups sliced peeled fresh pears (about 5 medium)
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup honey
  • 1/4 cup butter, melted
  • 3 tablespoons cornstarch
  • 2 tablespoons grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1 tablespoon milk
  • 1-1/2 teaspoons sugar

Nutritional Facts

1 piece: 518 calories, 29g fat (15g saturated fat), 60mg cholesterol, 312mg sodium, 65g carbohydrate (32g sugars, 5g fiber), 5g protein.


  1. In a large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate.
  2. In a large bowl, combine the pears, cranberries, pecans, honey, butter, cornstarch, lemon peel and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar.
  3. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry-Pecan Pear Pie in Country October/November 2008, p51

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arema28 User ID: 8121467 144823
Reviewed Nov. 25, 2014

"This is my very first pie. I was worried at first because the dough was so sticky, so I poured some flour to help me. Based on the previous review, I omitted the lemon peel and add some simple syrup that I made for wetting cakes before frosting. I added some baking time to get the buttery, flaky crust. It turned so good! Thanks so much!"

minerva_baker User ID: 6129451 208279
Reviewed Jul. 31, 2011

"Filling is not good - far too much lemon peel and not very sweet. If I made it again I'd omit the lemon peel and add some sugar. Crust was yummy and workable though."

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