Cranberry-Pear Pie with a Cinnamon Spice Crust
It’s almost Thanksgiving! I looove a great apple pie, and a fantastic pumpkin pie – the classics. But if you’re ready for something a little bit different, but equally amazing – try this recipe for cranberry and pear pie. It’s made with a special cinnamon spiced crust, to give it that extra wonderful Fall feeling in every bite. Cranberry adds a great tart flavor, which is balanced perfectly by sweet pears.
What You’ll Need. . .
Flour
granulated sugar
salt
cinnamon
nutmeg
ginger
cloves
butter
vegetable shortening
cold water
turbinado sugar
egg wash
For the Filling. . .
cranberries
pears
orange
brown sugar
granulated sugar
cornstarch
water
First, let’s make the crust. This recipe makes enough for the bottom and top of one 8-9 inch pie. Cut the butter into cubes, and then place the butter and shortening in the refrigerator to make sure it’s cold before you add it into the dough. In the bowl of your stand mixer, with the paddle attachment, mix the flour, granulated sugar, salt, cinnamon, nutmeg, ginger, and cloves. Next, add the butter and shortening in 1-2 cubes at a time, while mixing, until it begins to clump together. You want the butter in about pea size pieces. Next add in the cold water, 1/8 cup at a time. One the dough comes together, divide it into two balls, flatten into disks, and wrap in plastic wrap. Refrigerate at least two hours or overnight.
To make the filling, add the cranberries, juice of one orange, granulated and brown sugars to a medium sized saucepan. Cook for about 5-6 minutes on medium heat until the cranberries soften and may begin to pop. Mix together the corn starch and water in a separate glass, then add it into the mixture and let it boil. Lower to a simmer, and let cook 5 minutes, before adding in the thinly sliced pears (I like to peel, and the mandolin them). Mix until pears are incorporated, but don’t break apart too much. Simmer another 5 minutes. Remove from heat and let cool.
Use extra flour to roll out your pie dough. Place the bottom layer into your pie pan and cut off the excess, leaving one inch overhanging. Place dish in refrigerator as you prepare the top layer, and now preheat your oven to 425F. Roll out another pie dough layer and you can cut any type of lattice or fall leaf design you would like. Place this cut dough into the refrigerator for about 15 minutes to let it get cold. Pour the filling into your bottom pie layer in the pie dish. Create your lattice and design and crimp the edges of the pie. Brush with egg wash and cover with turbinado sugar. Bake your pie at 425F for 20 minutes, then reduce heat to 375F and cover top of pie with foil. Bake for 40 minutes. Uncover pie, and bake another 10-15 minutes, until filling is bubbling. Remove, let cool, and enjoy! Happy Thanksgiving!
Some Notes. . .
- This pie has a tart flavor. If you prefer sweeter, feel free to add another 1/4 -1/2 cup of either sugars in the filling.
If you liked this recipe, you might want to try. . .
Tried this recipe?
Don’t forget to tag me on instagram @eyedocbakes if you made this, I’d love to see it! You can also share my recipe on Pinterest and Facebook if ya love it, and sign up for our e-mail list to never miss a new recipe!
Let’s Pin it!
Cranberry-Pear Pie with a Cinnamon Spice Crust
Ingredients
Cinnamon Spice Pie Dough
- 3 cup flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- ⅛ tsp cloves
- 1 cup unsalted butter
- ⅓ cup vegetable shortening
- ½ cup cold water
- 1 egg +1 tbsp water, for egg wash
- 1 tbsp turbinado sugar for topping
Cranberry-Pear Filling
- 1 lb cranberries
- 5 pears peeled, sliced thinly
- juice of 1 orange
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp cornstarch + 2 tbsp cold water
Instructions
Pie Crust
- Cut the cold butter into cubes, and then place the butter and shortening in the refrigerator to make sure it's cold before you add it into the dough. In the bowl of your stand mixer, with the paddle attachment, mix the flour, granulated sugar, salt, cinnamon, nutmeg, ginger, and cloves.
- Add the butter and shortening into the dry ingredients, 1-2 cubes at a time, while mixing on low, until the dough begins to clump together. You want the butter to end up in about pea size pieces. Next add in the cold water, 1/8 cup at a time. One the dough comes together, divide it into two balls, flatten into disks, and wrap in plastic wrap. Refrigerate at least two hours or overnight.
Filling
- Add the cranberries, juice of one orange, granulated and brown sugars to a medium sized saucepan. Cook for about 5-6 minutes on medium, while stirring, until the cranberries soften and may begin to pop.
- Mix together the corn starch and cold water in a separate glass, then add it into the mixture and let it boil. Lower to a simmer, and let cook 5 minutes, before adding in the thinly sliced pears. Mix until pears are incorporated, but don't break apart too much. Simmer another 5 minutes. Remove from heat and let cool.
Assembly and Baking
- Use extra flour to roll out your pie dough. Place the bottom layer into your pie pan and cut off the excess, leaving one inch overhanging. Place dish in refrigerator as you prepare the top layer, and now preheat your oven to 425F.
- Roll out another pie dough layer and you can cut any type of lattice or fall leaf design you would like. Place this cut dough into the refrigerator for about 15 minutes to let it get cold. Pour the filling into your bottom pie layer in the pie dish. Create your lattice and design and crimp the edges of the pie. Brush with egg wash (egg mixed with water) and cover with turbinado sugar.
- Bake pie at 425F for 20 minutes, then reduce heat to 375F and cover top of pie with foil. Bake for 40 minutes. Uncover pie, and bake another 10-15 minutes, until filling is bubbling. Remove, let cool, and enjoy!