Pear-Cranberry Pie with Granola

Kate Sears
Make this delicious pie with crunchy granola topping for a winning holiday treat. Pear and cranberry are such perfect flavors for the season.


Makes 8 servings (serving size: 1 slice)

Recipe Time

Prep: 20 Minutes
Cook: 50 Minutes

Nutritional Information

Calories 320
Fat 9 g
Satfat 5 g
Monofat 2 g
Polyfat 1 g
Protein 4 g
Carbohydrate 60 g
Fiber 5 g
Cholesterol 22 mg
Iron 1 mg
Sodium 142 mg
Calcium 30 mg


2 1/2 pounds mixed pears (such as Bosc and Barlett), peeled, cored, and cut into eighths
1/2 cup dried cranberries
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/4 cup cranberry granola
1 large egg white
2 tablespoons turbinado or raw sugar
2 tablespoons honey, warmed


1. Preheat oven to 375°. Lightly flour your fingers. With one hand, bring your thumb and index finger together on the edge of the crust of the prepared dough to form small peaks all the way around. Use your other hand to stabilize the pie plate. Freeze 10 minutes or until firm.

2. Toss together pears and next 6 ingredients (through salt) in a bowl. Spoon filling into dough, and sprinkle with cranberry granola. Brush edges with egg white, and sprinkle with turbinado sugar. Bake in middle of oven 50 minutes or until crust is golden brown and pears are tender. (If crust is becoming too brown, cover with foil.)

3. Transfer to a wire rack; let cool. Drizzle filling with honey, and cut pie into slices. Serve slightly warm or cool.