Fresh Pear And Cranberry Pie Recipes

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SUGAR-CRANBERRY PIE

Provided by Alex Guarnaschelli

Time 1h5m

Yield 8 servings

Number Of Ingredients 17



Sugar-Cranberry Pie image

Steps:

  • For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area.
  • Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.
  • Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
  • Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
  • For the filling: Heat the butter in medium saute pan. Add the pears and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl.
  • Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix. Add the cranberries and toss to coat the fruit.
  • In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together.
  • Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
  • To assemble: Preheat the oven to 425 degrees F.
  • Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
  • Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool.
  • When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.

1 tablespoon butter
5 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
2 teaspoons salt
2 cups shortening
2/3 cup plus 2 tablespoons ice water
1 tablespoon butter
4 Anjou or Bosc Pears, peeled, cored, and cut into thin slices
1 1/2 cups sugar, divided
3 whole cloves
1 teaspoon fresh lemon juice
1 tablespoon light corn syrup
1 tablespoon cornstarch
1 tablespoon fresh orange zest
1 bag (24 ounces) fresh cranberries
1 cup granulated sugar
Vanilla or nutmeg ice cream (optional)

POACHED-PEAR AND CRANBERRY PIE

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



Poached-Pear and Cranberry Pie image

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.

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

APPLE, PEAR AND CRANBERRY PIE

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



Apple, Pear and Cranberry Pie image

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

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

CRANBERRY PEAR CRISP PIE

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



Cranberry Pear Crisp Pie image

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.

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

CRANBERRY PEAR PIE

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



Cranberry Pear Pie image

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.

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

CRANBERRY & PEAR PIES

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



Cranberry & pear pies image

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

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

PEAR AND CRANBERRY TART

A sweet ending to a great meal makes a Thanksgiving feast even more memorable. Fresh local pears are in season throughout Canada during the fall and are available at your local Walmart Supercentre, making them a tasty and budget-friendly option for desserts. Tart, dried cranberries complement sweet pears, and make a flavourful addition to this recipe.

Provided by Mary Jenny

Categories     Dessert

Time 42m

Yield 8 serving(s)

Number Of Ingredients 6



Pear and Cranberry Tart image

Steps:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cover cranberries with very hot water and let stand 10 minutes. Drain.
  • Melt butter in a medium frying pan over medium heat. Add pears and 1 tbsp sugar, cooking 2 to 4 minutes or until softened but not falling apart. Reserve.
  • On a floured counter using a floured rolling pin, roll pastry into an approximately10 x 10-inch square. Transfer to prepared baking sheet. Prick all over with a fork. Place pears in the centre of pastry and flatten them out into an even layer, leaving a 1-inch border. Sprinkle with cranberries. Fold pastry edges up over the edge of pears. Brush edges of pastry with beaten egg, then sprinkle sugar over pastry and pears. Bake 20 minutes. Reduce heat to 350°F (175°C) and bake another 10 to 12 minutes or until edges are puffed and golden.
  • Serve with whipped cream or ice cream if desired.

2 tablespoons dried cranberries
1 tablespoon butter
3 firm but ripe pears, unpeeled, cored, and sliced into very thin wedges (such as Anjou)
2 tablespoons granulated sugar, divided
1 piece frozen puff pastry, thawed
1 egg

PEAR-CRANBERRY PIE WITH CRUMB TOPPING

Make and share this Pear-Cranberry Pie With Crumb Topping recipe from Food.com.

Provided by MarraMamba

Categories     Pie

Time 1h50m

Yield 1 pie

Number Of Ingredients 17



Pear-Cranberry Pie With Crumb Topping image

Steps:

  • On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
  • MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
  • MAKE THE FILLING: Preheat the oven to 350°. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.
  • Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.

Nutrition Facts : Calories 4394.1, Fat 168.1, SaturatedFat 77.4, Cholesterol 457.7, Sodium 1910.2, Carbohydrate 706.7, Fiber 47, Sugar 400.5, Protein 40.6

1 flaky pie dough
1 large egg, beaten with
1 tablespoon milk or 1 tablespoon cream
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
12 gingersnaps, crushed
1/8 teaspoon ginger
1/8 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 lbs ripe Anjou pears (about 5, peeled, halved, cored and sliced 1/4 inch thick)
1 1/2 cups fresh cranberries
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3/4 cup sugar
2 tablespoons cornstarch

FRESH PEAR PIE

This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 5h30m

Yield 8

Number Of Ingredients 9



Fresh Pear Pie image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
  • Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
  • Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
  • Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
  • Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g

1 recipe pastry for a 9 inch double crust pie
½ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

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Instructions. Roll out half the pie dough and line a 9 or 10 inch deep-dish pie dish; refrigerate. Roll out the second half of the pie dough for the top crust, place on a baking sheet and refrigerate. In a large bowl mix together the pears, …
From cheflindseyfarr.com


VERY CRANBERRY-PEAR PIE RECIPE | CDKITCHEN.COM
Combine the cranberries and 1/2 cup of the sugar in a food processor and pulse 5 or 6 times, until the cranberries are well-chopped. Transfer to a large bowl and mix in the pears, lemon juice and orange zest. Mix well and set aside for 20 minutes to juice.
From cdkitchen.com


CRANBERRY-GINGER PEAR PIE - BROWN EYED BAKER
Finish the Filling & Assemble the Pie: Combine the cranberries, remaining ¼ cup granulated sugar, and fresh ginger in a food processor and pulse until the cranberries are roughly chopped, about 5 pulses. Drain the cooled pears and discard the liquid. Return the pears to the now-empty bowl and add the cranberry mixture, stirring to combine.
From browneyedbaker.com


FRESH PEAR AND CRANBERRY PIE | THE YOUNGRENS | SAN DIEGO …
Feb 13, 2012 - Happy Lovebirds Week!! In honor of Valentine’s Day , we have a very special dessert coming your way today – not only does it taste like a millions bucks, but it’s GORGEOUS to look at. And isn’t that what love is really all about? A sweet soul wrapped up …
From pinterest.ca


PEAR APPLE CRANBERRY PIE - THE BRIGHT KITCHEN
Instructions. Het your oven to 400F / 200C. Line your pie dish with one of the pie crusts. Place both in the fridge to chill while you make the filling. Mix the fruit, sugar, zest, corn starch, cinnamon, nutmeg, and lemon juice in a medium bowl. Add the mixture to …
From thebrightkitchen.com


CRANBERRY-PEAR CRUMBLE PIE - FORKS OVER KNIVES
Preheat oven to 350°F. In a food processor combine 1¼ cups flour and the walnuts, dates, oats, flaxseed meal, baking soda, and salt. Pulse until crumbly. Add ¼ cup of water and pulse a couple more times, until mixture binds. Reserve 1¼ cups of the mixture for the crumble topping. For crust, pour the remaining flour mixture into a 9-inch pie ...
From forksoverknives.com


FLOURLESS PEAR AND CRANBERRY PIE | BAKE WITH ANNA OLSON
Shape the dough into 2 discs, wrap and chill until firm, about an hour. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice. Preheat the oven to 375 F. Pull the first disc of pastry from the fridge, unwrap it, sprinkle lightly with rice flour and place it between 2 sheets of parchment paper.
From bakewithannaolson.com


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