Pear Cranberry Pie
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.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
For the Crust:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 18 tablespoons butter cold, cut into cubes
- 4 to 5 tablespoons ice water
For the Egg Wash
- 1 large egg beaten
- 1 teaspoon water
For the Filling:
- 3 lbs Bosc pears peeled, halved, cored and sliced
- 8 ounces fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon ground cinnamon
For the Crust:
In a medium bowl, combine the flour, sugar, and salt. Mix to combine.
Add the cold, cubed butter. Using her fingers or a pastry cutter, cut the butter into the flour. You will rub the flour and butter together until the mixture resembles cornmeal. (There should still be chunks of butter in tact in the final mixture.)
Add the ice water one tablespoon at a time. Add enough water in until the mixture comes together to form a dough.
Divide the dough into two equal pieces. Flatten each piece to a disk. Wrap in plastic wrap. Refrigerate for at least 30 min or up to 24 hours.
While the dough chills, place a sheet pan on the lost rack of your oven. Preheat the oven to 400 degrees with the pan in the oven.
Once the dough is chilled, roll it out one disk of dough on a work surface dusted with flour. Roll it out to about a 12-inch circle.
Transfer the 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 cool, for about 1 hour.
While the dough chills, make the filling.
For the Filling:
Place the pears and 2 tbs sugar in a large bowl.
Mix to combine.
Cover with plastic wrap and 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, uncovered 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 up 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. Return to refrigerator while preparing the top crust.
To Assemble the Pie:
Roll out the second disk of dough to about a 10-inch circle on a lightly floured work surface.
Using a pizza cutter or knife (I used a crimped cutter) cut out strips about 3/4 of an inch wide.
Place strips of dough on top of the pie filling, weaving the strips to make a lattice pattern.
Place the pie back in the refrigerator while making the leaves and acorn.
Re-roll the extra dough into about an 1/8 inch thick. Using mini-cookie cutters, cut the dough out.
Place the shaped on a lined sheet pan.
Remove the pie from the refrigerator and brush the crust with egg wash and sprinkle with coarse sugar.
Do the same with the dough cut-outs.
Bake the pie on the pre-heated baking sheet that was in the preheated oven for about 50 to 55 minutes.
Bake the dough cut outs for about 15 to 20 minutes or until golden brown.
Allow the pie to cool for about 4 hours until serving.
Before serving, arrange the cut-outs on the pie.
Calories: 559kcal | Carbohydrates: 78g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 529mg | Potassium: 284mg | Fiber: 7g | Sugar: 40g | Vitamin A: 17.6% | Vitamin C: 13.4% | Calcium: 4% | Iron: 12%