Pear-Cranberry Lattice Pie Recipe

5 2 5
Pear-Cranberry Lattice Pie Recipe
Pear-Cranberry Lattice Pie Recipe photo by Taste of Home
Publisher Photo

Pear-Cranberry Lattice Pie Recipe

Read Reviews
5 2 5
Publisher Photo
Celebrate with this flavorful treat! It’s a delightful choice for Thanksgiving, Christmas or any fall occasion. —Marian Platt, Sequim, Washington
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 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

Directions

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 filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Pear-Cranberry Lattice Pie in Taste of Home October/November 2006, p10

  • 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
  1. 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.
  2. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  3. In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning.
  4. 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 filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Pear-Cranberry Lattice Pie in Taste of Home October/November 2006, p10

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Reviews forPear-Cranberry Lattice Pie

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jennifer.sheremetta User ID: 4604333 216615
Reviewed Jan. 1, 2015

"ok so a company that does business with the hubby gave him 2 big boxes of beautiful pears for Christmas. No idea what to do with them I instantly came to TOH and found this recipe so i made this but I added 1/4 c of honey, some lemon zest and some chopped pecans. hubby loved it! will make again! Would also be fabulous with apples!"

MY REVIEW
dmaier User ID: 1405178 64374
Reviewed Oct. 1, 2011

"Great way to use up abundance of pears. Sweet and tart - very good."

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