This Pear Cranberry Pie is the perfect balance of sweet, tender pears and tart, fresh cranberries encased in an all-butter, flaky, crisp crust. Plus, there’s a touch of fresh ginger that gives this fruit pie a bright, fresh taste. It’s the perfect non-traditional pie to celebrate Thanksgiving.
I’ve been on a fall baking spree. This month I’ve been taking traditional autumn flavors and turning them upside down to create unexpected, original desserts that use fall flavors in new, interesting, and delicious ways, like apple fritters, chai cinnamon rolls and and these pecan pie bars. And today I have this gorgeous Pear Cranberry Pie to share with you.
I feel like apples and pumpkin get all the glory in fall themed desserts, and why not? After all they’re pretty darn delicious. But what about pears? They’re in season from late summer all the way through winter, so I decided to use the often-overlooked pear to create a perfectly delicious pie for your Thanksgiving table.
Why you’ll love this pie:
- perfect balance of sweet and tangy
- uses fresh cranberries and pears
- gorgeous color for the holiday dessert table
- a touch of fresh ginger and cinnamon for a flavor boost
Start with a Double Pie Crust
Like always, we love our grandma’s pie crust recipe. It uses a combination of butter and shortening. Butter for flavor and shortening for flakiness. This flaky, crisp, flavorful crust pairs beautifully with almost any filling, and this pear and cranberry filling is no exception.
You can use store bought pie crust if you’d like a shortcut, or try one of these other favorites:
Pear Cranberry Pie Filling
The filling for this pie is the perfect balance between juicy, sweet pears and tart, crisp cranberries. And while most apple pies have lemon juice or zest to brighten up the pie, this Pear Cranberry Pie has a bit of fresh ginger grated right into the filling. If you’re worried about a sharp, overwhelming ginger taste, I promise that is not the case. The ginger is subtle. If you don’t have fresh ginger, substitute with just a dash of ground ginger.
In order to make sure the pears are softened, microwave them for about 6-8 minutes after you’ve peeled, sliced and cored them. And if you don’t happen to have pears on hand, feel free to use apples.
Lattice Top or Decorated Crust
The original recipe for this pie asks for a crumble topping, but I’m a crust kinda-gal, so I switched it up to a double crust creation. For the top crust, I’ve done both quick and easy (traditional double crust) and something a little fancy (lattice top).
Either way, if you have any extra dough and don’t want to waste it, use the scraps to make some mini-leaf and acorn cut-outs. I love how they turned out! They made an already pretty pie into a gorgeous one.
There’s so much about this Pear Cranberry Pie that I love, but I’d have to say that my favorite part of the pie is getting the perfect bite with the buttery, crisp crust, sweet, juicy pears, tart cranberries, and bright fresh ginger. It’s such a satisfyingly delicious autumn treat!
Pear Cranberry Pie
For the Crust:
For the Egg Wash:
- 1 large egg beaten
- 1 teaspoon water
For the Filling:
- 3 lbs Bosc pears (peeled, halved, cored and sliced)
- 1/2 cup granulated sugar (divided)
- 8 ounces fresh cranberries
- 1/4 cup brown sugar
- 1 teaspoon fresh grated ginger*
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cubed salted butter
- course sugar
For the Crust:
- Prepare your favorite pie crust (enough for a double crust) or use store bought pie crust.
- Transfer the one sheet of rolled dough into a 9-inch round pie plate. Fold over any hanging edges and crimp to your desired design.
- Place the dough lined pie plate in the refrigerator to keep chilled while you prepare the pie filling.
For the Filling:
- Place the pears and 2 tablespoons of sugar in a large bowl.
- Mix to combine.
- Microwave for 4 to 8 minutes or until the pears are translucent and release their juices. Stir once, half way through cooking. (I cooked mine for a total of 6 minutes.)
- Remove the pears from the microwave and allow to cool for about 30 minutes.
- While the pears cool, make the cranberry portion of the filling.
- Place the cranberries in the work bowl of a food processor.
- Add the remaining granulated sugar, 1/4 cup brown sugar, ground cinnamon and grated fresh ginger to the processor.
- Pulse the cranberries about 5 times until roughly chopped.
- Mix the cranberries with the now cool pear mixture.
- Turn the filling into the chilled crust lined pie plate. Dot the top with the butter cubes. Return to refrigerator while preparing the top crust.
To Assemble the Pie:
- Place the second rolled out pie dough over the filling.
- Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.
- Cut slits in the top of the crust and make small cut outs with the extra pie dough if desired.
- In a small bowl, whisk together the egg and water.
- Brush the crust with egg wash and sprinkle with coarse sugar.
- Preheat the oven to 400º Fahrenheit. Bake the pie in the preheated oven for about 50 to 55 minutes.
- Allow the pie to cool for about 4 hours until serving.
- Once the pie is cooled, store in an airtight container at room temperature.
Tools Needed to Make Pie
- Pastry Cutter: I use this tool all the time. It cuts butter into flour perfectly for streusels, crusts and other pastries.
- Saigon Cinnamon: This is our favorite cinnamon. You can’t beat its flavor!
- Pastry Mat: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
- Cute Pie Plate: Because if you’re taking the time to make pie, serve it up in style!
- Pie Crust Decorator Wheel: Makes beautiful edges to your pie!
- Pastry Guide: Makes perfectly round crust, every time.
- Ninja Food Processor: This blender/food processor system can do it all! We use ours for everything from smoothies to milkshakes to crushing ice to chopping veggies.
- Crimped Cutter: To make beautiful lattice crusts.