Cranberry-Pear Pie

Pear pie with cranberries. Great for Thanksgiving (or any other time).


  • pie crust
  • 3 large pears; peeled, cored, and sliced
  • 1 ½ C fresh or frozen cranberries (about 5 oz)
  • ¾ C sugar
  • ½ C dried cranberries (about 3 oz)
  • 2 Tbsp cornstarch
  • 1 tsp grated lemon zest
  • ½ tsp ground ginger
  • 1 Tbsp milk


Preheat oven to 425 degrees. On a lightly floured surface, roll out one of the dough halves to a 12 ½ inch round. Fit the dough into a 9-inch pie plate. Trim the overhanging dough even with the edge of the pie pan. Refrigerate. On a lightly floured surface, roll out the remaining dough to a 10-inch round. In a medium bowl, mix together the pears, fresh cranberries, sugar, dried cranberries, cornstarch, lemon zest, and ginger. Place the cranberry-pear mixture into the pie shell. Cover the fruit mixture with the top crust, crimping the edge to seal. Brush the top of the pie with the milk. Using a small, sharp knife, cut four steam vents in the top of the crust. Bake the pie for 10 minutes, then lower the heat to 350 degrees and continue to bake for about 45 minutes, until the crust is golden brown and the fruit filling is bubbling. Let the pie cool on a wire rack. Serve warm or at room temperature.