Cranberry-Pear Pie

Real Simple
Cranberry-Pear PieRecipe
Photo: Deirdre Rooney
A frozen prepared piecrust saves a lot of time in this recipe.
Makes 6 to 8 servings


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2 1/2 cups peeled, quartered, cored pears, sliced crosswise
2 cups fresh or thawed frozen cranberries
1 tablespoon lemon juice
1 1/2 tablespoons cornstarch
1 tablespoon milk
2/3 cup plus 1 teaspoon sugar
Refrigerated or frozen prepared piecrust


Preheat the oven to 400° F.

Mix the pears, cranberries, and lemon juice in a large bowl. Add 2/3 cup sugar and cornstarch and stir them into the fruit. Pour the filling into the pie shell.

Invert the top pastry over the filling and press the edges together. Trim the pastry flush with the edge of the pan and crimp with a fork. Poke several steam vents in the top. Lightly brush on the milk and sprinkle 1 teaspoon sugar.

Bake for 30 minutes. Reduce the oven temperature to 375° F. Bake until the juices bubble thickly, 25 to 30 minutes more. Cool 2 hours.

Created date

August 2005

Nutritional Information

Calcium 12.23 mg
Calories 196.13
Caloriesfromfat 24 %
Carbohydrate 37.59 g
Cholesterol 0.19 mg
Fat 5.34 g
Fiber 2.87 g
Iron 0.51 mg
Protein 1.05 mg
Satfat 0.81 g
Sodium 104.15 mg