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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Pastry for Double Crust Pie
  • 2 1/2 cups - all-purpose flour
  • 1 teaspoons - salt
  • 1/2 cups - shortening
  • 1/4 cups - butter, cut up into pieces
  • - ice cold water
  • Pie Filling
  • 1/3 cups - sugar
  • 2 tablespoons - all-purpose flour
  • 1/4 teaspoons - ground nutmeg
  • 1/4 teaspoons - ground ginger
  • 6 - ripe, still firm, pears, cored and sliced
  • 1 cups - fresh or thawed frozen cranberries
  • 1 tablespoons - milk
  • - coarse sugar, for sprinkling on top
  • - sugared cranberries, optional, for garnish
  • Directions:

    For Crust:

    In a large bowl stir together flour and salt. Use a pastry blender or fork to cut in the shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl.

    Repeat with additional ice water, 1 tablespoon at a time, until all flour mixture is moistened (about 8 to 10 tablespoons of water).

    Gather mixture into a ball, kneading gently until it holds together. Divide dough in half; shape each portion into a ball.

    For Pie:

    Preheat oven to 375 degrees F. In an extra-large bowl, combine sugar, flour, nutmeg and ginger. Add pear slices and cranberries; toss gently to coat.

    On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle about 13 inches in diameter. Fold pastry into quarters, then unfold pastry into a 9-inch deep-dish pie plate (ease the pastry into the plate without stretching it).

    Transfer pear mixture to the pastry-lined pie plate. Trim pastry even with pie plate rim.

    Roll remaining ball into a 12-inch diameter circle. If desired, use cookie cutters to cut a few small shapes from center of pastry. Set shapes aside. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate.

    Fold top pastry under bottom pastry. Crimp edge as desired. Brush top of pastry and dough cutouts with milk. Place cutouts on pastry, being careful not to cover openings.

    Sprinkle with coarse sugar. Place pie plate on a foil-lined baking sheet.

    Bake 65 to 70 minutes or until filling is bubbly. (If top starts to brown too quickly, lay a sheet of aluminum foil gently over top to prevent further browning).

    Cool on a wire rack. Serve warm. If desired, garnish with sugared cranberries.

    Brief Description

    Ripe pears and cranberries fill this delicious deep dish pie.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 1 hour(s) 5 min


    Magnolia Journal Magazine

    Posted By:


    Posted On:

    January 8, 2018

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