Description
This delicious Cranberry Pear Pie combines the tartness of fresh cranberries with the sweet, juicy flavor of bosc pears, all encased in a flaky homemade pie crust. A lattice top crust beautifully showcases the vibrant filling, accented by warm spices and a hint of orange zest. Perfect for festive occasions or cozy autumn gatherings.
Ingredients
Scale
Pie Crust
- 2 pie dough crusts
Filling
- 4 bosc pears
- 2 cups cranberries
- 1 teaspoon orange zest
- 1 cup brown sugar
- 3 tablespoons corn starch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all spice
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Optional
- 1 egg (for egg wash)
- ¼ cup water (for egg wash)
Instructions
- Preheat the oven. Preheat your oven to 400ºF to ensure it’s hot enough for the initial baking phase of your pie.
- Prepare the pie crust. Place one pie dough crust into your pie plate, pressing it gently into the edges. Set aside while preparing the filling.
- Prepare the pears. Peel, core, and slice the bosc pears, then add them to a large mixing bowl as the base of your filling.
- Mix the filling. To the pears, add cranberries, orange zest, brown sugar, corn starch, cinnamon, nutmeg, all spice, kosher salt, and vanilla extract. Stir everything thoroughly to combine, ensuring the fruit is coated well.
- Fill the pie plate. Pour and mound the mixed fruit filling into the prepared bottom crust, even if it extends slightly above the edges.
- Create the lattice top. Cut the second pie dough crust into strips about ½ to 1 inch wide. Lay 5-6 strips vertically over the pie. Then carefully peel back alternate strips and place a new strip perpendicular near the edge. Alternate peeling back strips and placing perpendicular strips until the entire pie surface is covered. Pinch and seal the lattice edges with the bottom crust and trim off the excess dough. Decorate as desired.
- Apply egg wash (optional). For a golden, shiny crust, whisk together the egg and water in a small bowl. Brush this mixture evenly over the entire lattice using a pastry brush.
- Initial bake at high temperature. Place the pie in the preheated 400ºF oven and bake for 10 minutes to set the crust and start bubble activation.
- Reduce heat and continue baking. Lower the oven temperature to 350ºF and bake for an additional 50 to 60 minutes. Bake until the crust is golden brown and the filling is bubbling. Remove the pie and allow it to cool completely before slicing and serving.
Notes
- Use ripe but firm bosc pears for the best texture and flavor in your pie.
- The lattice top not only looks elegant but also helps steam escape during baking, preventing sogginess.
- If you don’t have pie dough, store-bought crusts work perfectly well.
- Letting the pie cool completely ensures the filling sets properly for clean slices.
- For a sweeter top crust, sprinkle a little sugar over the egg wash before baking.
