Pear 'N Cranberry Pie

This pear and cranberry pie is a fall and winter stunner. Sliced pears and coarsely chopped cranberries fill the crust, and the contrast between the soft, sweet pear and the tart, snappy cranberry is what makes every bite interesting.

Cornstarch thickens the filling without making it gummy. It sets up cleanly as the pie cools, so you get sliceable wedges instead of a soupy mess. Cranberry juice mixed into the filling adds another layer of berry flavor and helps dissolve the sugar and cornstarch evenly.

Cutting shapes from the top crust with a cookie cutter and placing them back on top is more than decorative. Those openings let steam escape during baking, which prevents the crust from getting soggy and lets the filling bubble and thicken properly.

Pro Tips

• Use firm pears like Bosc or Anjou. Ripe Bartletts collapse into mush during the long bake.
• Foil the edges after 15 to 20 minutes. Cranberry pies bake longer than most, and exposed edges burn before the center finishes.
• Let the pie cool at least 2 hours before slicing. The filling needs time to set. Cutting too soon means runny slices.
• The powdered sugar glaze goes on while the pie is still warm so it adheres and sets with a slight sheen.

Variations

• Add a teaspoon of fresh grated ginger to the filling for a warming spice that pairs beautifully with both fruits.
• Swap the top crust for a brown sugar and oat crumble topping for a pear-cranberry crisp-style pie.
• Use orange juice instead of cranberry juice in both the filling and glaze for a citrus twist.