Cranberry-Pear Pie

By: Hannah Lee Leidy
Cranberr-Pear Pie
Photo by Kathryn McCrary

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Serves 8

  • 2 batches pie dough
  • 3 pears, peeled and sliced

  • 3 cups cranberries

  • ¾ cup sugar

  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

  • ⅛ teaspoon ground nutmeg
  • 3 tablespoons flour

  • 1 tablespoon cornstarch
  1. Preheat oven to 400 degrees. Roll out dough into two (12-inch) circles. Transfer one to the bottom of a 9-inch pie plate or baking dish. Set remaining dough aside in refrigerator.
  2. In a large bowl, mix remaining ingredients until fruit is evenly coated. Pour filling 
into crust.
  3. Cut remaining dough into strips and weave into a lattice pattern over the filling. Flute edges. Bake pie for 15 minutes, then reduce oven to 350 degrees and bake until crust is golden brown and filling is bubbling, about 45 minutes more.


  • Recipe By
    Amanda Wilbanks, Southern Baked Pie Company

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