Cranberry Pear Pies Recipes

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CRANBERRY PEAR CRISP PIE



Cranberry Pear Crisp Pie image

Filled with a bubbling combination of cranberries and pears, this crumb-topped dessert is a wonderful change of pace from traditional pies. - Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

5 cups sliced peeled fresh pears
1 tablespoon lemon juice
1 teaspoon vanilla extract
1-2/3 cups fresh or frozen cranberries
1/2 cup packed brown sugar
1/3 cup all-purpose flour
Pastry for single-crust pie (9 inches)
TOPPING:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons packed brown sugar
3/4 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Place the pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine the brown sugar and flour; sprinkle over fruit and gently toss to coat. , Roll out crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Add filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. , Bake on a lower oven rack at 375° for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 332 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 137mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 3g protein.

CRANBERRY & PEAR PIES



Cranberry & pear pies image

These cute and festive pies make a good warm dessert or a tangy alternative to mince pies

Provided by Good Food team

Categories     Dessert, Treat

Time 1h

Yield Makes 8

Number Of Ingredients 10

350g plain flour
85g ground almonds
140g caster sugar , plus extra to decorate
225g butter , chopped
1 egg , beaten
400g cranberries , fresh or frozen
50g caster sugar
25g cornflour
325g jar orange curd (we used Waitrose Jaffa orange curd)
450g just-ripe pears , peeled, cored and chopped

Steps:

  • To make the pastry, tip the flour, almonds and sugar into a food processor then pulse in the butter until the mixture resembles breadcrumbs. Pulse in up to 5 tbsp cold water until mixture comes together as a dough. Wrap in cling film and chill for 1 hr.
  • To make the filling, tip the cranberries into a pan with the sugar and cornflour and stir well. Stir in the orange curd, then cook for a few mins until thickened. Add the pears and cook a few mins more, stirring frequently. Cool.
  • Heat oven to 190C/170C fan/gas 5 with a large baking sheet inside. Roll out the pastry and use to line 8 x 10cm individual Yorkshire pudding tins (or 10cm individual tart tins). Spoon in the cooled filling. Roll out the rest of the dough and stamp out 4 x 9cm rounds to make lids. Cut out the centres with a medium star cutter.
  • Carefully cover half the pies with the pastry lids and place the stars on a baking tray. Crimp the edges of each pie (if using straight edged tins) with your finger and thumb, brush the pies and stars with the egg then dredge with sugar. Bake the stars for 8-10 mins and the pies for 15-20 mins until golden. Dredge with more sugar once out of the oven. Place a star on the open pies and serve with cream or ice cream.

Nutrition Facts : Calories 709 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 59 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.45 milligram of sodium

PEAR CRANBERRY PIE



Pear Cranberry Pie image

This Pear Cranberry Pie is the perfect balance of sweet, tender pears and tart, fresh cranberries encased in an all-butter, flaky, crisp crust. Plus, there's a touch of fresh ginger that gives this fruit pie a bright, fresh taste. It's the perfect non-traditional pie to celebrate Thanksgiving.

Provided by Aida

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

Pastry for double pie crust
1 large egg (beaten)
1 teaspoon water
3 lbs Bosc pears ((peeled, halved, cored and sliced))
1/2 cup granulated sugar ((divided))
8 ounces fresh cranberries
1/4 cup brown sugar
1 teaspoon fresh grated ginger*
1/4 teaspoon ground cinnamon
2 tablespoons cubed salted butter
course sugar

Steps:

  • Prepare your favorite pie crust (enough for a double crust) or use store bought pie crust.
  • Transfer the one sheet of rolled dough into a 9-inch round pie plate. Fold over any hanging edges and crimp to your desired design.
  • Place the dough lined pie plate in the refrigerator to keep chilled while you prepare the pie filling.
  • Place the pears and 2 tablespoons of sugar in a large bowl.
  • Mix to combine.
  • Microwave for 4 to 8 minutes or until the pears are translucent and release their juices. Stir once, half way through cooking. (I cooked mine for a total of 6 minutes.)
  • Remove the pears from the microwave and allow to cool for about 30 minutes.
  • While the pears cool, make the cranberry portion of the filling.
  • Place the cranberries in the work bowl of a food processor.
  • Add the remaining granulated sugar, 1/4 cup brown sugar, ground cinnamon and grated fresh ginger to the processor.
  • Pulse the cranberries about 5 times until roughly chopped.
  • Mix the cranberries with the now cool pear mixture.
  • Turn the filling into the chilled crust lined pie plate. Dot the top with the butter cubes. Return to refrigerator while preparing the top crust.
  • Place the second rolled out pie dough over the filling.
  • Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.
  • Cut slits in the top of the crust and make small cut outs with the extra pie dough if desired.
  • In a small bowl, whisk together the egg and water.
  • Brush the crust with egg wash and sprinkle with coarse sugar.
  • Preheat the oven to 400º Fahrenheit. Bake the pie in the preheated oven for about 50 to 55 minutes.
  • Allow the pie to cool for about 4 hours until serving.
  • Once the pie is cooled, store in an airtight container at room temperature.

Nutrition Facts : Calories 559 kcal, Carbohydrate 78 g, Protein 5 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 90 mg, Sodium 529 mg, Fiber 7 g, Sugar 40 g, ServingSize 1 serving

CRANBERRY PEAR PIE



Cranberry Pear Pie image

When our family is invited to holiday gatherings, this pie usually comes with us. The recipe is very versatile. You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping. -Helen Toulantis, Wantagh, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter, cubed
1/2 cup chopped walnuts

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. , Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 483 calories, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 244mg sodium, Carbohydrate 59g carbohydrate (28g sugars, Fiber 5g fiber), Protein 5g protein.

PEAR-CRANBERRY-GINGER CUTIE PIES



Pear-Cranberry-Ginger Cutie Pies image

This recipe will be your new holiday favorite. Bring these Cutie Pies to your next holiday party and wow 'em! Festive cranberries and the freshness of fall- harvested pears make a tasty combination, and a little kick of ginger makes the flavor unique.

Provided by Food Network

Yield Makes 16 Cutie Pies

Number Of Ingredients 21

3/4 cup water
1 1/2 cups granulated sugar
1 (16-ounce) bag fresh or thawed frozen cranberries
4 medium-sized Bosc pears
1/2 teaspoon fresh minced ginger
1 teaspoon cornstarch
All-Butter Crust, recipe follows
Crumb Top, optional, recipe follows
Whipped cream lightly flavored with vanilla and a hint of ginger, optional
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, cold, cut into 1/2-inch cubes
3/4 cup ice water
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
1/4 cup rolled oats

Steps:

  • Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
  • To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
  • Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.
  • Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.
  • To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
  • Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
  • Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
  • Spoon the filling evenly into the Cutie Pie shells, and set aside.
  • If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
  • Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
  • Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies
  • In a large bowl, combine the flour, salt, and sugar, and mix well.
  • Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
  • Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
  • With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.
  • Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
  • When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
  • 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, or 16 Cutie Pies, or 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops
  • In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well.
  • Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas.
  • Add the rolled oats, and mix to create a crumbly consistency.
  • Sprinkle the crumb topping over a pie, Cutie Pies, or Petit-5s before baking.
  • Makes enough crumb topping for 1 (9-inch) Pie, 16 Cutie Pies, or 36 Petit-5s

PEAR CRANBERRY PIE



Pear Cranberry Pie image

Provided by Alton Brown

Categories     dessert

Time 9h45m

Yield 10 servings

Number Of Ingredients 15

6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons cranberry juice
12 ounces all-purpose flour, about 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou
1/2 cup sugar, divided
6 ounces dried cranberries
3 tablespoons tapioca flour
2 tablespoons cranberry jam
1 tablespoon cranberry juice
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground nutmeg

Steps:

  • For the crust
  • Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
  • In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
  • Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
  • Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
  • Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
  • For assembling and baking the pie:
  • Preheat oven to 425 degrees F.
  • Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
  • Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

APPLE, PEAR AND CRANBERRY PIE



Apple, Pear and Cranberry Pie image

Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups thinly sliced, peeled tart apples
3 cups thinly sliced, peeled ripe pears
1/2 cup sweetened dried cranberries
1/2 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter
1/2 cup coarsely chopped walnuts

Steps:

  • Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
  • In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
  • Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 41 g, TransFat 0 g

PEAR-CRANBERRY PIE WITH FAUX LATTICE



Pear-Cranberry Pie with Faux Lattice image

Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter for the geometric pattern in the top crust of this pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

Unbleached all-purpose flour, for dusting
Pate Brisee for Spiced Apple Pie
5 ripe Bartlett pears (2 1/2 pounds; Bosc or Anjou can be substituted)
6 2/3 cups (24 ounces) fresh or frozen cranberries
1 cup packed dark-brown sugar
3 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1 vanilla bean, halved lengthwise
3 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
1/2 cup apricot preserves

Steps:

  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
  • On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
  • Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
  • Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
  • To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
  • Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
  • Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
  • Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.

POACHED-PEAR AND CRANBERRY PIE



Poached-Pear and Cranberry Pie image

We use pate brisee for the bottom crust of this holiday party-ready Poached-Pear and Cranberry Pie, as well as cookie dough-inspired cutouts embellish the top. Pears and cranberries are simmered with white wine and spices for the sweet, fragrant filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

2 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 bottle (750 milliliters) dry white wine, such as Sauvignon Blanc
1 cup sugar
2 cinnamon sticks
1 star-anise pod
1 vanilla bean, seeds scraped
2 cups fresh or frozen cranberries
4 to 5 firm but ripe Bosc pears, peeled, quartered, and cored
1 egg, lightly beaten
Fine sanding sugar, for decorating

Steps:

  • Pate Brisee: Pulse together flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
  • Turn out dough onto a clean surface; divide in half. Place each half on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
  • Filling: Combine wine, sugar, cinnamon, star anise, vanilla seeds, and cranberries in a wide saucepan. Cook over high heat, stirring occasionally, until sugar is dissolved. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a round of parchment, pressing it directly on surface of pears. Simmer until tender, 20 to 30 minutes. Using a slotted spoon, transfer pears and cranberries to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes or up to overnight.
  • On a lightly floured surface, roll out remaining disk of dough to a 13-inch round. Transfer to a parchment-lined unrimmed baking sheet. Using a 1-inch petal cutter, cut out a decorative pattern in center, reserving cutouts to decorate edges. Freeze until firm, 15 minutes.
  • Remove pears and cranberries from liquid and blot dry with paper towels. Arrange pears in prepared pie dish, then add cranberries. Brush overhang with egg wash. Place top crust over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1/2-inch overhang, reserving scraps. Tuck overhand under so edges are flush with rim. Brush edges with egg wash and decorate with petal cutouts, rerolling scraps to cut out more shapes as needed. Brush entire surface with egg wash and sprinkle with sanding sugar.
  • Bake 20 minutes, then reduce oven temperature to 375 degrees and continue baking until crust is evenly browned (if browning too quickly, tent edges with foil), 45 to 60 minutes. Transfer to a wire rack and let cool completely.

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From southernliving.com


CRANBERRY PEAR CRUMBLE PIE - SALLY'S BAKING ADDICTION
2018-11-02 6 cups 1/2-inch chunks of peeled pears (about 5 medium pears) 1 cup fresh or frozen cranberries (do not thaw) 1/2 cup ( 100g) granulated sugar 1/4 cup ( 31g) all-purpose …
From sallysbakingaddiction.com


CRANBERRY-GINGER PEAR PIE - BROWN EYED BAKER
2013-11-21 Make the Filling: In a large bowl, toss the pears with 2 tablespoons granulated sugar. Cover the bowl with plastic wrap and microwave until the pears turn translucent and …
From browneyedbaker.com


PEAR-CRANBERRY PIE | WILLIAMS SONOMA
2021-10-11 Using a ruler as a guide, cut 10 strips of dough of varying widths, from about 3/8 inch (1 cm) to about 1 1/4 inches (3 cm) wide, from the remaining dough round. Place on a …
From williams-sonoma.com


CRANBERRY PEAR PIE VEGAN STYLE MAY I HAVE THAT RECIPE?
2017-11-21 Preheat the oven to 375F. Place a large baking sheet on the bottom rack of the oven (this will catch any juices that might drip from the pie) Combine the cooked cranberries, diced …
From mayihavethatrecipe.com


CRANBERRY PEAR RECIPES - CREATE THE MOST AMAZING DISHES
In large bowl, toss pears, cranberries, sugar, 2 tablespoons flour and orange peel to coat. Spoon into baking dish. 2 In small bowl, mix oats, brown sugar and 1/3 cup flour. With fork or pastry …
From recipeshappy.com


PEAR CRANBERRY MINI PIE RECIPE
Peel, core and dice pears into 1/2-inch pieces. Mix together the pears, ginger, 1/4 cup sugar and cornstarch in a large bowl. Add the sweetened cranberries to the mixture with some lemon …
From minipiemaker.com


PEAR AND CRANBERRY PIE | RICARDO
Lattice the top of the pie with 2.5-cm (1-inch) wide strips of dough. Brush the strips with milk. Bake for about 1 hour 10 minutes or until the pie is golden brown. Cool slightly and serve. …
From ricardocuisine.com


PEAR-CRANBERRY HAND PIES RECIPE - DELISH
2010-11-16 In a medium bowl, toss diced pears with 1/3 cup sugar, 1 tablespoon flour, cranberries, ground cloves, cinnamon, and salt. On a lightly floured work surface, roll out the …
From delish.com


CRANBERRY PEAR PIE — CANDIDLY DELICIOUS | FAMILY-TESTED RECIPES
2020-03-09 Pour the cooled cranberry filling into the pie crust. This recipe will make 1 deep dish pie or you can divide into 2 pie plates. Add a top crust and leave some of it open, or slice …
From candidlydelicious.com


CRANBERRY PEAR PIE MINIS - EVERYDAY PIE
2020-11-21 Make the filling: Add cranberries, pears, sugar, orange juice, ginger, cinnamon and a pinch of salt to a medium pot. Stir together. Cook over medium-low heat, stirring often, until …
From everydaypie.com


APPLE CRANBERRY PEAR PIE - THERESCIPES.INFO
For the filling:Mix the pears, cranberries, and lemon juice in a large bowl. Add the sugar and cornstarch and stir them into the fruit. Pour the filling into the pie shell. Step 7. Invert the top …
From therecipes.info


BEST FLOURLESS PEAR AND CRANBERRY PIE RECIPES | BAKE WITH ANNA …
2012-06-28 Step 2. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice. Step 3. Preheat the oven to 375 F. Pull the first disc of pastry from …
From foodnetwork.ca


PEAR CRANBERRY PIE (WITH OATMEAL CRUMBLE) - BOSTON GIRL BAKES
2019-11-25 In a large bowl using a spatula, stir the pears, lemon juice, flour, sugar, cinnamon, and cranberries until combined and the fruit is coated in flour. Set the filling aside as the oven …
From bostongirlbakes.com


CRANBERRY-PEAR PIE RECIPE | MYRECIPES
Preheat the oven to 400° F.Mix the pears, cranberries, and lemon juice in a large bowl. Add 2/3 cup sugar and cornstarch and stir them into the fruit. Pour the filling into the pie shell.Invert the …
From myrecipes.com


PEAR AND CRANBERRY PIE RECIPE - LIFEMADEDELICIOUS.CA
2010-09-24 In small saucepan, mix cornstarch with 1 tablespoon of the eggnog until mixture is smooth. With wire whisk, beat in remaining eggnog; cook over medium heat 6 to 8 minutes, …
From lifemadedelicious.ca


SPICED CRANBERRY PEAR HAND PIES RECIPE - SALT AND WIND
Combine cranberries, 2/3 cup of the sugar, the maple syrup, the apple or pear juice, 3 tablespoons of the flour, 1 tablespoon of the butter, salt, and cinnamon in a medium saucepan …
From saltandwind.com


PEAR 'N CRANBERRY PIE RECIPE - BAKERRECIPES.COM
2010-07-06 What Makes This Pear 'n Cranberry Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before …
From bakerrecipes.com


FRESH PEAR AND CRANBERRY PIE | BETTER HOMES & GARDENS
In bowl stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. …
From bhg.com


CRANBERRY GINGER PEAR PIE - A CLASSIC TWIST
2018-12-07 In the bowl of a food processor, combine the cranberries, fresh ginger and remaining sugar. Pulse until cranberries are roughly chopped, only a few pulses. Place into a large bowl. …
From aclassictwist.com


A PIE FOR EVERY BAKER - PROJECTS.SEATTLETIMES.COM
2021-11-20 Put the pie pan in the refrigerator. Preheat the oven to 350 F. 2. Make the cranberry-pear filling. In a large bowl, combine the pear chunks, cranberries, granulated …
From projects.seattletimes.com


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