Cranberry-Pear Pie

Cranberry-Pear PieRecipe
Photo: Charles Schiller; Styling: Lynn Miller
8 Servings

Cost per Serving:



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2 2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into pieces
1/4 cup cold vegetable shortening, cut into pieces
3 large ripe but firm pears, peeled, cored and sliced (about 1 lb. 10 oz.)
1 1/2 cups fresh or frozen cranberries
1/2 cup dried cranberries
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon milk
1 tablespoon coarse sugar


Prep: 50 Minutes
Bake: 1 Hour, 5 Minutes
Chill: 30 Minutes

Make crust: Mix flour, sugar and salt with a fork. Cut in butter and shortening with a pastry blender or 2 knives. Drizzle in 5 Tbsp. of ice water, stirring with a fork until dough just comes together. Divide dough into halves; shape each into a disk. Wrap in waxed paper; chill for at least 30 minutes.

Preheat oven to 425°F; line a baking sheet with foil. On a lightly floured surface, roll out one disk to a 121/ 2-inch round. Ease dough into a 9-inch pie plate and trim to edge; chill at least 30 minutes.

Make filling: Stir together pears, fresh and dried cranberries, sugar, cornstarch, lemon zest, ginger and salt. Transfer mixture to pie shell. On a lightly floured surface, roll out remaining dough disk to a 13 1/2-inch round. Lay dough over filling and trim edges, leaving a 1-inch overhang. Fold edge under bottom crust, press to seal and crimp. Brush top with milk and sprinkle with coarse sugar. Using a small sharp knife, cut four vents in top crust.

Place pie on lined baking sheet; bake for 10 minutes. Lower oven temperature to 350°F and continue to bake for about 55 minutes, until crust is golden brown. Let pie cool on a wire rack. Serve warm or at room temperature.

Created date

November 2008

Nutritional Information

Calories 535
Fat 24 g
Satfat 13 g
Protein 5 g
Carbohydrate 77 g
Fiber 5 g
Cholesterol 46 mg
Sodium 224 mg