This Pear Cranberry Pie is made with homemade pie crust and an easy pear cranberry pie filling that is perfectly sweet and tart. The beautiful lattice top crust, adorned with maple leave cut outs, makes this pie another center piece worthy Thanksgiving pie.
Are you a fan of the classics such as apple pie and pumpkin pie? Or are you always on the look out for something new to try each holiday season? We always have multiple pies at our holiday gathering, which allow me to make at least 1 classic that will please everyone and 1 new pie to spice things up each year. If you’re looking for something new and delicious to try this holiday season, let’s make it this beautiful Pear Cranberry Pie.
Tips for The Best Pear Pie with Cranberry
- Use slightly hard pears, you don’t want to use super ripe pears in pies because they will release too much juice. I like D’Anjou for their firmness and their lovely mellow flavor.
- Fresh cranberry is very tart, precooking cranberries into a sauce will sweeten them and reduce their tartness. The cranberry sauce will also allow for even distribution of the cranberry flavor throughout the pear cranberry pie filling.
- Cranberry pairs well with orange, so use orange zest to enhance its flavor and a variety of warm spices like cinnamon, nutmeg, and cardamom to invoke holiday flavors. A blend of apple pie spice is wonderful in a classic apple pie recipe as well as this pear cranberry pie.
How to Make Pear Pie with Cranberry
To prepare this easy pear cranberry pie filling, the cranberries need to be precooked into a sauce to reduce its tartness. Cooking the cranberries is necessary because fresh cranberries won’t have a chance to cook and blend with the sugar in the pie filling if they are just tossed into the filling whole. Once cooked, the cranberry pie filling can be added to the pears along with a mixture of sugar and holiday spices. This pear cranberry pie filling can then be added directly into the bottom pie crust.
The top lattice crust is then added over the pie filling. 12 strips of dough, 6 placed horizontally and 6 placed vertically, arranged carefully into a lattice. The excess is trim off for a clean edge and maple leaves are added as a finishing touch to this beautiful pie. If you don’t want to add maple leaves, you can simply crimp the edge or flute it to finish.
The edge of this pie can be burned easily in the oven as it contains exposed edges of the pie dough, both the bottom crust and the lattice strips, and all the maple leaves. It is necessary to add a thin strip of foil to cover just enough of the edge without covering too much of the top of the pie. This will protect the edge from burning while allowing the top to brown fairly evenly.
I’m having a ton of fun showing you how to make beautiful pies this holiday season. As an added bonus, my house is filled with scents of warm spices and butter all month long. And the decorative lattice crust on this Pear Cranberry Pie is so beautiful, I’m certain it will earn its place as the center piece at your holiday gathering.
More Non-traditional Thanksgiving Pies
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 1/2 cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 5 oz unsalted butter – cold and cubed
- 3 tablespoon cold water
- 2 cup fresh cranberries
- 3/4 cup raw cane sugar - divided
- 5 large D’Anjou pear 6-7 cups
- 2 tablespoon orange juice
- Zest of 1 orange
- 1/4 cup tapioca flour
- 1/4 teaspoon kosher salt
- 1 teaspoon apple pie spice
- 1 large egg
- 1 tablespoon water
- 1 tablespoon raw sugar
- Note that the ingredient list for the pie crust is for 1 crust. This pie recipe requires a bottom and a top crust. Double the ingredients but make the two crusts separately.
- Add flour, sugar and salt in a food processor and pulse several times to mix. Add cubed cold butter and pulse until mixture resembles coarse crumbs and butter is about pea size. Add cold water, 1 tablespoon at a time, and pulse until dough starts to pull together.
- Dump the dough out onto a slightly flour board, gather together and shape into a disk. Wrap in plastic and rest in the fridge for an hour.
- Repeat the above two steps for the second pie crust.
- When the pie dough is ready, take one disk out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim all the excess dough leaving just enough to cover the edge of the pie dish. Save the excess dough for later.
- Cover the pie dish with plastic wrap and store in the freezer.
- Take out the second disk of pie dough and roll out to a rectangle about 12”x14”. Use a pizza wheel to cut into 12 strips about 1 3/16” wide by 12” long. I used the width of my wooden ruler for the dough strip width measurement. Place them on a parchment line baking sheet and store in the refrigerator.
- Combine the excess dough from the first and the second pie disk, roll it out to thickness between 1/8” and 1/4”. Use a maple leaf pie crust stamp and cut out as many leaves as you can. Place leaves on a parchment line baking sheet and freeze until needed.
- Wash cranberries and add them to a small sauce pan with 1/4 cup of the sugar. Cook over medium heat stirring constantly until a cranberry sauce forms. This will take 5 - 10 minutes. Set aside to cool.
- Wash and peel the pears, cut into 1/4” thick bite size pieces and add to a large bowl along with orange zest and juice.
- In a small bowl, add the remaining sugar, tapioca flour, salt and apple pie spice. Mix with a whisk until thoroughly combined. Add this along with the cranberry sauce to the large bowl with the pears and mix until evenly distributed.
- Move the oven rack to the bottom third of the oven and preheat to 425°F.
- In two small bowl, separate the egg white and egg yolk. Take the pie dish out of the freezer and brush the bottom crust with egg white. The protein in egg white will prevent the crust from getting soggy when baked.
- Add the egg yolk back with the remaining egg white along with a tablespoon of water, beat to make egg wash.
- Pour the pear cranberry pie filling into the pie dish. Brush the edge with egg wash.
- Arrange the 12 strips of dough into a lattice top crust, trim the excess to the edge of the pie dish. The excess dough can be reshaped and rerolled to make more maple leaves for the decoration.
- Take the frozen maple leaves out of the freezer and add them to the edge of the pie, brushing with egg wash as you go to ensure the leaves stick to the crust.
- Brush the leaves and the lattice crust with egg wash and sprinkle generously with raw sugar.
- Cover the outer edge of the crust with thin strips of foil to prevent the edges from burning. Bake for 55-60 minutes until filling is bubbly and the top is golden brown.
- Check the top crust every 10 minutes during the last half hour to make sure it doesn’t burn. If it is getting too brown, tent the pie with foil loosely. If the edge is not getting brown, remove the crust shield during the last 10 minutes of baking.
At least 25 maple leaves are needed to cover the edge of the pie completely. If you find that you can’t make enough leaves from all the excess dough, you can choose to make another batch of pie crust just for the decoration alone or to skip the decoration.
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