Nothing says the holidays quite like a freshly baked fruit pie. Growing up, we enjoyed apple, rhubarb, and blueberry pastries during all our special occasions. I’ve made many fruit pies in my life, but never before this recipe did I think to add together this particular combination of ingredients. It really is the perfect Christmas combination: mild sweet pears, tart cranberries, and lightly spiced ginger all mixed together in a sweet orange syrup for a combination that is as unique as it is festive.
The filling takes a little more time to assemble than your traditional fruit pie due to the number of ingredients, but each is necessary to balance the other out.
I was initially hesitant about the freshly grated ginger as I was afraid it would be too overpowering. But when combined with the delicate pears, you get just the slightest hint of spice in every bite. Depending on the ripeness and moisture content of your pears, you might experience a little extra liquid coming out of this pie as it bakes. Make sure to cook with a sheet pan underneath just in case, and be prepared to pour or siphon a little liquid out to keep your crust from getting soggy. The pie takes a while to bake, but the results are well worth it in the end. I enjoyed this warm out of the oven, just slightly cooled, with a dollop of fresh whipped cream.
I love to bring pies to family gatherings because once prepared, they travel well. This particular pastry will be coming along with me to my parents’ house later this week, and I think they’ll love the unique winter flavors. Let us know if you decide to make this tasty treat for any of your holiday festivities!
PrintSpiced Cranberry Pear Pie
Time: 1 and half hours (20 minutes active)
Makes 8 slices
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
- Crust (Top and Bottom)
- 3 1/3 Cup Flour
- 1 tsp Salt
- 6 Tbsp Sugar optional
- 1 Stick Butter and 1/2 cup Crisco
- 4–6 Tbsp Ice Water
- Filling
- 6 Large Bartlett Pears, thinly sliced
- 1 1/2 Cups of whole fresh cranberries
- 1/2 Cup of granulated sugar
- 5 Tablespoons of corn starch
- 1/2 Teaspoon of salt
- 1 Tablespoon of freshly grated ginger
- 1 Tablespoon of freshly grated orange zest
- Juice from 1/2 small orange
- 1 Whole egg
- 1 Tablespoon of milk
Instructions
Directions
- Preheat oven to 350 degrees Fahrenheit
- To make the crust: Add the flour, salt, and sugar to a large mixing bowl. Cut the butter into small cubes and add to the mixing bowl. Use clean dry hands to rub the butter into the flour until it is about the size of a pea. Mix the pastry with a knife in a few tablespoons of ice water. Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
- Wrap the pastry dough in plastic wrap and place it in the fridge for at least 30 minutes to rest.
- When you are ready to roll out the pastry, remove it from the fridge and leave it for 5-10 minutes to warm up before rolling it out. Divide the dough in half, roll out the bottom shell, and place it in your pie pan.
- In a large bowl add thinly sliced pears, cranberries, sugar, cornstarch, salt, grated ginger, grated orange zest, and orange juice. Mix well. Pour pie into prepared pie crust. Top with a lattice to your liking or just place the entire dough piece over the pie filling.
- In a small bowl, whisk together egg + milk. Brush egg mixture over visible pie crust. Place a pan under the pie and bake for 60-75 minutes or until the crust is golden brown and the fruit mixture is bubbling. If you find that the pears are producing too much liquid as the pie bakes, pour or siphon a little off and return to the oven.
- Allow to cool slightly before serving. Garnish with whip cream and store covered in the fridge for up to a week.