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Photo: Deirdre Rooney Photo by: Photo: Deirdre Rooney

Cranberry-Pear Pie

A frozen prepared piecrust saves a lot of time in this recipe.

Real Simple NOVEMBER 2003

  • Yield: Makes 6 to 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 12.23mg
  • Calories: 196.13
  • Calories from fat: 24%
  • Carbohydrate: 37.59g
  • Cholesterol: 0.19mg
  • Fat: 5.34g
  • Fiber: 2.87g
  • Iron: 0.51mg
  • Protein: 1.05mg
  • Saturated fat: 0.81g
  • Sodium: 104.15mg

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Cranberry-Pear Pie Recipe