Spiced Pear and Cranberry Pie is a delightful dessert that brings together the warmth of autumn spices with the sweet and tart flavors of pears and cranberries. This pie is not only delicious but also visually stunning, making it a perfect centerpiece for any holiday gathering or a cozy treat on a chilly evening. Let’s get baking!
Why You Will Love This Recipe
What makes this Spiced Pear and Cranberry Pie so special? It’s the perfect balance of flavors and textures. The juicy, tender pears combined with the tart burst of cranberries create a harmonious blend that’s both comforting and exciting. The spices add a warm, aromatic depth that elevates the entire pie. Plus, the homemade crust is buttery and flaky, providing the perfect foundation for all those delicious fillings. It’s easier to make than you might think, and the results are always impressive!
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 6-8 tablespoons ice water
For the Filling:
- 6 medium pears, peeled, cored, and sliced
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Turbinado sugar, for sprinkling (optional)
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overmix!
2. Chill the Dough:
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling process is crucial for a flaky crust.
3. Prepare the Filling:
In a large bowl, gently mix together the sliced pears, cranberries, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and cloves. Make sure the pears and cranberries are evenly coated with the sugar and spices.
4. Roll Out the Bottom Crust:
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust.
5. Add the Filling:
Pour the pear and cranberry mixture into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
6. Roll Out the Top Crust:
Roll out the second disc of dough into a 12-inch circle. Gently place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
7. Egg Wash and Sugar:
Brush the top of the crust with the beaten egg (egg wash) for a golden-brown finish. Sprinkle with turbinado sugar, if desired, for extra sparkle and crunch.
8. Bake the Pie:
Preheat your oven to 375°F (190°C). Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with foil or use a pie shield.
9. Cool the Pie:
Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Serving Suggestions
Spiced Pear and Cranberry Pie is wonderful served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream complements the pie beautifully, adding a creamy contrast to the tart fruit filling.
For a festive touch, dust the pie with powdered sugar before serving. This pie is perfect for Thanksgiving, Christmas, or any special occasion where you want to impress your guests with a homemade dessert. It also pairs well with a cup of hot coffee or tea.
Storage and Reheating
To store leftover Spiced Pear and Cranberry Pie, cover it loosely with plastic wrap or foil and keep it in the refrigerator for up to 3-4 days.
To reheat, you can warm individual slices in the microwave for 30-60 seconds. For a crispier crust, reheat the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Key Details
- Prep Time: 45 minutes
- Cook Time: 50-60 minutes
- Servings: 8 slices
Required Equipment:
- Large bowl
- Pastry blender or fingers
- Plastic wrap
- Rolling pin
- 9-inch pie plate
- Wire rack
Spiced Pear and Cranberry Pie
Ingredients
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks cold unsalted butter, cut into cubes
- 6-8 tablespoons ice water
- For the Filling:
- 6 medium pears peeled, cored, and sliced
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons butter cut into small pieces
- 1 egg beaten (for egg wash)
- Turbinado sugar for sprinkling (optional)
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix!
- Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling process is crucial for a flaky crust.
- Prepare the Filling: In a large bowl, gently mix together the sliced pears, cranberries, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and cloves. Make sure the pears and cranberries are evenly coated with the sugar and spices.
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust.
- Add the Filling: Pour the pear and cranberry mixture into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
- Roll Out the Top Crust: Roll out the second disc of dough into a 12-inch circle. Gently place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
- Egg Wash and Sugar: Brush the top of the crust with the beaten egg (egg wash) for a golden-brown finish. Sprinkle with turbinado sugar, if desired, for extra sparkle and crunch.
- Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with foil or use a pie shield.
- Cool the Pie: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
