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Cranberry-Pecan Pear Pie

This is one of my favorite pies to make in the fall. The spiced filling pairs perfectly with the buttery, flaky crust. I always make two of these luscious pies—one is never enough. —Frances Benthin, Scio, Oregon
  • Total Time
    Prep: 30 min. Bake: 55 min. + cooling
  • Makes
    8 servings


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 6 tablespoons cold water
  • 4 cups sliced peeled fresh pears (about 5 medium)
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup honey
  • 1/4 cup butter, melted
  • 3 tablespoons cornstarch
  • 2 tablespoons grated lemon zest
  • 1 teaspoon ground cinnamon
  • 1 tablespoon milk
  • 1-1/2 teaspoons sugar


  • In a large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate.
  • In a large bowl, combine the pears, cranberries, pecans, honey, butter, cornstarch, lemon zest and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar.
  • Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 518 calories, 29g fat (15g saturated fat), 60mg cholesterol, 312mg sodium, 65g carbohydrate (32g sugars, 5g fiber), 5g protein.

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