Best Very Cranberry Pear Pie Recipes

PEAR CRANBERRY PIE

Steps:

• For the crust
• Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
• In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
• Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
• Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
• For assembling and baking the pie:
• Preheat oven to 425 degrees F.
• Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
• Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

CRANBERRY PEAR PIE

Steps:

• Preheat oven to 400 degrees F. Roll out first dough disk and transfer to an 8 or 9-inch pie dish.
• In a small bowl combine the flour, sugar, cinnamon, and orange zest. In a large bowl, combine the pears and cranberries. Add the dry ingredients and toss to coat. Dump into the prepared bottom crust. Dot with the small pieces of butter.
• Roll out the second dough disk and transfer to the top of the filled pie. Fold the top crust over the bottom crust and tuck into the dish, crimping the edge. Brush with the egg wash and sprinkle with sanding sugar. Use a sharp knife to cut vents into the top crust.
• Place pie on a sheet pan and bake at 400 degree for 15 minutes. Reduce heat to 375 degrees and bake until golden brown and juices are bubbling, about 45 minutes.
• Let cool completely to let juices thicken. Serve at room temperature or reheat in 350 degree oven for 30 minutes. Top with whipped cream or vanilla ice cream, if desired. Store leftovers in the fridge.

PEAR-CRANBERRY PIE WITH WALNUT CRUMB

Steps:

• Preheat oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• To prepare the filling, place the cranberries and 1/2 cup sugar in a food processor and pulse 6 to 8 times, or until the cranberries are coarsely chopped. Transfer the cranberry mixture to a large bowl, and add the pears, lemon juice, and orange zest. Let the fruit sit for about 10 minutes so that the juices can seep through. In a separate small bowl, combine the remaining 1 tablespoon sugar, the cornstarch, cinnamon, and nutmeg. Add the sugar mixture to the fruit and combine thoroughly. Place the fruit mixture in the pie shell, distributing it evenly. Sprinkle the walnut crumb topping over the filling, covering it completely.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for 40 to 45 minutes, or until the pears are tender and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Pear-Cranberry Pie with walnut crumb is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

PEAR-CRANBERRY PIE WITH CRUMB TOPPING

Steps:

• On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
• MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
• MAKE THE FILLING: Preheat the oven to 350°. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.
• Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.

PEAR-CRANBERRY PIE WITH FAUX LATTICE

Steps:

• On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
• On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
• Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
• Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
• To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
• Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
• Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
• Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.

VERY CRANBERRY-PEAR PIE

Steps:

• In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped.
• Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes.
• In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom.
• Add to the fruit and mix well.
• Transfer filling to the chilled pie shell; smooth the top with your hands to even it out.
• Place pie in a 400° oven, center rack; bake for 35 minutes.
• To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix.
• Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use.
• Remove pie from oven and lower temperature to 375°.
• Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands.
• Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front.
• Bake 30-35 more minutes or until the juices bubble thickly around the edge.
• May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning.
• Place pie on wire rack and let cool at least 1 hour before serving.