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Cranberry Pear Pie

Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

8 servings

When our family is invited to holiday gatherings, this pie usually comes with us. The recipe is very versatile. You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping. —Helen Toulantis, Wantagh, New York
Cranberry Pear Pie Recipe photo by Taste of Home

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons all-purpose flour
  • 1/2 cup maple syrup
  • 2 tablespoons butter, melted
  • 5 cups sliced peeled fresh pears
  • 1 cup fresh or frozen cranberries
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup cold butter, cubed
  • 1/2 cup chopped walnuts

Directions

  1. Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust.
  2. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.
  3. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 slice: 483 calories, 27g fat (14g saturated fat), 58mg cholesterol, 244mg sodium, 59g carbohydrate (28g sugars, 5g fiber), 5g protein.

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