This Pear Pie filling has the perfect contrast of sweet pears and tart cranberries, all encased in a flaky and buttery pie shell. The beautiful lattice crust with maple leaf designs make this a spectacular centerpiece for all your holiday dinner parties.
Prep Time1 hr 30 mins
Cook Time1 hr
Resting Time1 hr
Total Time2 hrs 30 mins
Servings: 10 slices
2x Pie dough (ingredients for 1x)
- 1 1/2 cup all-purpose flour 198 g
- 2 rounded tablespoon granulated sugar 35 g
- 1/4 rounded teaspoon kosher salt 3 g
- 5 oz unsalted butter 141 g, cold & cubed
- 3 tablespoon cold water 44 g
- Extra flour for rolling
- 2 cup fresh cranberries 184 g
- 3/4 cup raw cane sugar or granulated sugar, divided, 144 g
- 5 large D’Anjou pear 6-7 cups diced
- 2 tablespoon orange juice
- Zest of 1 orange
- 1/4 cup tapioca flour 32 g
- 1/4 teaspoon kosher salt
- 1 teaspoon apple pie spice
- 1 large egg
- 1 tablespoon water
- 1 tablespoon raw cane sugar or turbinado sugar, 12 g
To make the crust
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. A third batch may be required for the decoration if you don’t have enough excess dough but is optional.
Add flour, sugar and salt in a food processor and pulse several times to mix. Add cubed cold butter and pulse until the mixture resembles coarse crumbs and butter is about pea size. Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together.
Dump the dough out onto a lightly floured 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 and third if making.
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 the 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 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 lined 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 lined baking sheet and freeze until needed.
You’ll need at least 25 - 30 maple leaves. If you don’t have enough, roll out the third disk of pie dough to stamp out more maple leaves.
To make the pie filling
Wash cranberries and add them to a small saucepan with ¼ cup of 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 ½ cup of 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.
Assemble pie and bake
Move the oven rack to the bottom third of the oven and preheat to 425°F.
In two small bowls, separate the egg white and the egg yolk. Take the pie dish out of the freezer and brush the bottom crust with beat 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 together to make an 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 if desired.
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 or turbinado 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.
Allow to cool completely before slicing and serving. The filling will need time to set.
- Pre-cooking cranberries into a sauce will sweeten them and reduce their tartness. This also help with even distribution of the cranberry flavor throughout the pie filling.
- At least 25 - 30 maple leaves are needed to cover the edge of the pie completely.
- An extra batch of pie dough may be needed if you don’t have enough excess dough. You can make the extra dough, and freeze it if you don’t end up using it.
Serving: 253g | Calories: 540kcal