Fresh Pear and Cranberry Pie

Recipe by Shelby Jo
READY IN: 1hr 45mins
YIELD: 1 pie


  • 1
    pastry for single-crust pie
  • 8
    cups sliced red pears (7 to 8 pears, 3 to 3-1/2 lb. total) or 8 cups green ripe pears (7 to 8 pears, 3 to 3-1/2 lb. total)
  • 14
    cup sugar
  • 3
    tablespoons cornstarch
  • 2
    tablespoons apple cider or 2 tablespoons water
  • 14
    teaspoon ground nutmeg
  • 1
    tablespoon sugar
  • 2
    tablespoons caramel ice cream topping, plus additional for drizzling


  • Prepare and roll out Pastry for Single-Crust Pie (below). Preheat oven to 375°F.
  • Arrange half of pears in prepared pastry; sprinkle with 1/2 cup of cranberries. Arrange remaining pears atop cranberries. In bowl stir together 1/4 cup sugar, cornstarch, cider, and nutmeg; drizzle evenly over pears. Cover pie with foil.
  • Bake 40 minutes. Remove foil; sprinkle with 1 tablespoon sugar. Bake, uncovered, 30 to 35 minutes more or until pears are tender and juices are bubbly. Remove from oven and place on wire rack.
  • Meanwhile, in small saucepan combine remaining cranberries and 2 tablespoons caramel topping. Bring to boiling. Cook 1 minute. Remove from heat. Spoon over hot pie.
  • Serve warm. Drizzle with additional caramel topping. Make 8 servings.
  • Pastry for a Single-Crust Pie: In bowl stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/2 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon water at a time (4 to 5 tablespoons total), until flour mixture is moistened. Form dough into ball. On floured surface flatten with hands. Roll dough from center to edges into a 13-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch deep-dish pie pan. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry.