Search
by Ingredient

Cranberry Pear Pie

StarStarStarStarHalf star

Your rating

Cranberry Pear Pie

Cranberries and pears are a great pair. They make this deliciously fruity filling, and it tastes great with the buttery and flakey pastry. It's as delicious as an apple pie.

 

Yield

8 servings

Prep

10 min

Cook

85 min

Ready

95 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Pastry
2 ¼ cups all-purpose flour
Camera
1 tablespoon sugar
Camera
1 teaspoon salt
Camera
10 tablespoons butter
cold
Camera
3 tablespoons vegetable shortening
Camera
8 tablespoons water
ice cold
Camera
Filling
½ teaspoon lemon zest
grated
Camera
¼ teaspoon salt
Camera
3 tablespoons cornstarch
Camera
1 tablespoon butter
Camera
½ teaspoon vanilla extract
Camera
cup sugar
Camera
1 x water
* Camera
3 pounds pears
diced
Camera
1 ½ cups cranberries
Camera

Ingredients

Amount Measure Ingredient Features
Pastry
532 ml all-purpose flour
Camera
15 ml sugar
Camera
5 ml salt
Camera
1.5E+2 ml butter
cold
Camera
45 ml vegetable shortening
Camera
1.2E+2 ml water
ice cold
Camera
Filling
2.5 ml lemon zest
grated
Camera
1.3 ml salt
Camera
45 ml cornstarch
Camera
15 ml butter
Camera
2.5 ml vanilla extract
Camera
158 ml sugar
Camera
1 x water
* Camera
1.4 kg pears
diced
Camera
355 ml cranberries
Camera

Directions

Pastry: Combine flour, sugar and salt.

With two knifes, cut in butter and shortening until mixture resembles coarse crumbs.

Sprinkle in water, 1 tablespoon at a time, tossing with a fork, until pastry is moist enough to hold together.

Shape into two balls (one slightly larger than the other).

Cover and refrigerate one hour or overnight.

Filling: Combine sugar and ½ cup water.

Bring to a boil.

Reduce heat and simmer 5 minutes.

Add pears, cranberries, lemon peel and salt.

Simmer until cranberries have popped, about 10 minutes.

Dissolve cornstarch in ¼ cup water; stir in fruit mixture.

Bring to a boil.

Reduce heat and simmer 2 minutes, stirring occasionally.

Remove from heat.

Stir in butter and vanilla.

Cool completely.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the larger ball of pastry into a 12 inch circle.

Line a 9½ inch deep dish pie pan well greased with butter.

Trim pastry to edge.

Roll remaining pastry into a 10 inch circle.

Cut into 8 equal wedges.

Spoon filling into pie crust.

Arrange cut pastry wedges on top.

With tines of a fork, press the edges to seal.

Bake for 15 minutes.

Reduce heat to 375℉ (190℃).

Continue to bake for 50 to 55 minutes until filling is bubbly and crust is golden.

Cool completely on a wire rack.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 49538% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 483mg 20%
Total Carbohydrate 26g 26%
Dietary Fiber 7g 29%
Sugars g
Protein 9g
Vitamin A 11% Vitamin C 17%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe