Cranberry-Pear Pie
A vibrant and flavorful pie combining tart cranberries with sweet pears, accented by orange peel and cinnamon. Perfect for fall gatherings or holiday desserts, this dish offers a balance of tartness and sweetness with flaky pastry and buttery accents, appealing to fruit lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Peel, core, and slice pears (approximately 5 cups).
- In a mixing bowl, combine sugar, flour, orange peel, and cinnamon.
- Add pears and cranberries to the bowl; toss to coat evenly.
- Set aside the prepared fruit mixture.
- Line a pie dish with pastry for a double crust pie.
- Pour the fruit mixture into the pie crust.
- Dot the filling with small pieces of margarine or butter.
- Cover with the second crust and seal the edges.
- Cut slits in the top crust to vent steam.
- Bake in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a more complex flavor, consider adding a pinch of nutmeg or ginger to the sugar mixture. If you don’t have fresh orange peel, you can use a teaspoon of orange extract instead. You can also substitute half of the pears with apples for a different texture. Ensure your fruit is well-coated to prevent a soggy crust.
Serving Suggestions
Serve slices of cranberry-pear pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or whipped cream for added richness. This pie pairs beautifully with Easy Pickled Beets as a refreshing side dish, creating a lovely contrast in flavors.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain the crust's crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Pear Pie contains roughly 605 calories, with 15g protein, 132g carbohydrates, and 3g fat. It is an excellent source of vitamin C (66% of the Daily Value), dietary fiber (49% of the Daily Value), and iron (37% of the Daily Value), and a good source of potassium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries for this pie?
Yes, you can use frozen cranberries, but do not thaw them before adding them to the pie filling. This will help maintain their shape and tartness during baking.
What type of pears is best for this recipe?
Bosc, Bartlett, or Anjou pears work best due to their sweetness and ability to hold up during baking. Avoid overly ripe pears as they may become mushy.
How can I make this recipe vegan?
To make this pie vegan, simply substitute the margarine or butter with a plant-based alternative and ensure the pie crust is vegan-friendly. This way, you can enjoy a delicious plant-based treat!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).