Description
A delightful and slightly tart pear and cranberry pie with a flaky, buttery crust. Perfect for autumn and holiday gatherings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 4 cups sliced ripe pears (about 4 medium), peeled, cored, and sliced 1/4-inch thick
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together 2 1/2 cups flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, combine the sliced pears, cranberries, granulated sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
- Assemble the Pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Pour the pear and cranberry filling into the pie crust.
- Top the Pie: Roll out the second disk of dough. You can either place it as a solid top crust, cutting vents for steam to escape, or cut it into strips to create a lattice top. Crimp the edges to seal.
- Bake the Pie: Preheat your oven to 400°F (200°C). Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Notes
- Ensure your pie crust is well-chilled before baking for a flaky texture.
- If the crust starts browning too quickly, loosely tent the pie with aluminum foil.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg