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Pear-Cranberry-Vanilla Pie

There’s no telling how many slices of apple pie are eaten every November and December. Change things up a bit (while still respecting tradition) with a pear-cranberry-vanilla fruit filling. Apple pie gets all the glory in the realm of fruit pies, but pears really shine here. And cranberries break out of their predictable position as a side dish.

Pear-Cranberry-Vanilla Pie

This Pear Cranberry Pie is the perfect balance of sweet, tender pears and tart, fresh cranberries encased in a double pie crust
Prep Time50 mins
Cook Time1 hr 10 mins
Cooling2 hrs
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Christmas, Cranberry, Easy thanksgiving dessert, Holiday Pie, Pear Cranberry Pie Filling, Pear pie
Servings: 12
Calories: 409kcal


  • 1 recipe Flaky Pie Dough
  • cup Granulated sugar
  • 3 tbsp. Ground instant (such as Minute) tapioca
  • ¼ tsp. Ground nutmeg
  • 1 Vanilla bean
  • 2 ½ lb. Bartlett or Anjou pears, peeled, cored, and sliced into wedges
  • 2 cups Fresh or frozen cranberries
  • cup Pear juice or nectar
  • 2 tbsp. Cold unsalted butter, cubed
  • 1 tbsp. Whole milk
  • 1 tbsp. Coarse sugar


  • Preheat oven to 375°. Line a baking sheet with foil.
  • Prepare pie dough according to recipe and rolling directions. Refrigerate pie shell while preparing fruit for filling. Cut second dough into twelve 1-inch-wide lattice strips; refrigerate.
  • Stir together granulated sugar, tapioca, and nutmeg in a large bowl. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife.
  • Stir seeds into sugar mixture; toss with pears, cranberries, and pear juice until fruit is well coated. Transfer filling into pie shell. Dot top of pie with butter cubes; return to refrigerator while preparing lattice top.
  • Lay six lattice strips vertically across the pie, starting in the center, ½-inch apart. Lay remaining strips diagonally across those on pie. Place pie on prepared baking sheet.
  • Trim and crimp dough per photos below. Brush lattice with milk; sprinkle coarse sugar on top.
  • Bake pie 50 minutes. If edge of crust is golden, cover with a pie shield and return to oven until filling is bubbly and pears are forktender, 20 minutes more. Remove pie from oven; let cool on a rack at least 2 hours before serving.


Per serving, Calories: 409

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories409
  • % Daily Value *
  • Total Fat 21g 33%
    • Saturated Fat 10g 50%
  • Cholesterol 35mg 12%
  • Sodium 100mg 5%
  • Total Carbohydrate 54g 18%
    • Dietary Fiber 4g 16%
  • Protein 4g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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