Best Cranberry Pecan Pear Pie Recipes

CRANBERRY-PECAN PEAR PIE

Cranberry-Pecan Pear Pie image

This is one of my favorite pies to make in the fall. The spiced filling pairs perfectly with the buttery, flaky crust. I always make two of these luscious pies-one is never enough. -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter, cubed
6 tablespoons cold water
FILLING:
4 cups sliced peeled fresh pears (about 5 medium)
1/2 cup chopped dried cranberries
1/2 cup chopped pecans
1/2 cup honey
1/4 cup butter, melted
3 tablespoons cornstarch
2 tablespoons grated lemon zest
1 teaspoon ground cinnamon
1 tablespoon milk
1-1/2 teaspoons sugar

Steps:

In a large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate., In a large bowl, combine the pears, cranberries, pecans, honey, butter, cornstarch, lemon zest and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 518 calories, Fat 29g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 65g carbohydrate (32g sugars, Fiber 5g fiber), Protein 5g protein.

CRANBERRY-PECAN PEAR PIE

Cranberry-Pecan Pear Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 15

Ingredients

2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
3/4 cup(s) cold butter, cubed
6 tablespoon(s) cold water
FOR THE FILLING
4 cup(s) sliced peeled fresh pears (about 5 medium)
1/2 cup(s) chopped dried cranberries
1/2 cup(s) chopped pecans
1/2 cup(s) honey
1/4 cup(s) butter, melted
3 tablespoon(s) cornstarch
2 tablespoon(s) grated lemon peel
1 teaspoon(s) ground cinnamon
1 tablespoon(s) milk
1 1/2 teaspoon(s) sugar

Steps:

In a large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate.
In a large bowl, combine the pears, cranberries, pecans, honey, butter, cornstarch, lemon peel and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.