Pear Cranberry Pie in a pie dish
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5 from 1 vote

Pear Cranberry Pie

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.
Prep Time1 hr 30 mins
Cook Time1 hr 10 mins
Resting Time1 hr
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 8 - 10 people
Author: Trang


2x Pie Crust (ingredients for 1x)

  • 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

Pie Filling

  • 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

Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon raw sugar


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.
  • 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.

To make the pie filling

  • 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.

Assemble pie and bake

  • 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.