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Pear-Cranberry Lattice Pie

 Pear-Cranberry Lattice Pie
Celebrate with this flavorful treat from Marian Platt, a Sequim, Washington field editor. It’s a delightful choice for Thanksgiving, Christmas or any fall occasion.
6-8 ServingsPrep: 25 min. Bake: 55 min. + cooling


  • Pastry for double-crust pie (9 inches)
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 5 cups sliced peeled fresh pears
  • 2 cups fresh or frozen cranberries, thawed
  • 2 tablespoons butter
  • 1 egg
  • 1 tablespoon milk
  • Additional sugar


  • Line a 9-in. pie plate with bottom pastry; set aside. In a large
  • bowl, combine the sugar, cornstarch, cinnamon and allspice. Add
  • pears and cranberries; toss to coat. Spoon into crust; dot with
  • butter.
  • Roll out remaining pastry; make a lattice crust. Trim, seal and flute
  • edges.
  • In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with
  • additional sugar. Cover pie loosely with foil to prevent
  • overbrowning.
  • Bake at 450° for 15 minutes. Reduce heat to 350° and remove
  • foil; bake for 40-45 minutes or until crust is golden brown and

2 of 2

Pear-Cranberry Lattice Pie (continued)

Directions (continued)

  • filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.