Description
A delightful Cranberry Pear Pie combining the natural sweetness of juicy Bosc pears with the tartness of fresh cranberries, all enveloped in a flaky lattice crust. The pie is spiced with warm cinnamon, nutmeg, and allspice, enhanced by orange zest and vanilla for a perfect balance of flavors. This classic baked dessert is ideal for festive occasions or cozy gatherings.
Ingredients
Scale
Pie Crust
- 2 pie dough crusts
Filling
- 4 Bosc pears
- 2 cups cranberries
- 1 teaspoon orange zest
- 1 cup brown sugar
- 3 tablespoons corn starch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Optional
- 1 egg (for egg wash)
- ¼ cup water (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) to prepare for baking the pie.
- Prepare Bottom Crust: Place one of the pie dough crusts into your pie plate, pressing it gently to fit snugly, and set it aside.
- Prepare Pears: Peel, core, and slice the Bosc pears into even slices and transfer them to a large mixing bowl.
- Mix Filling: Add the cranberries, orange zest, brown sugar, corn starch, ground cinnamon, nutmeg, allspice, kosher salt, and vanilla extract into the bowl with the pear slices. Combine all ingredients thoroughly to evenly coat the fruit.
- Fill Pie: Pour the mixed filling into the prepared pie crust, allowing the mixture to mound slightly over the edges of the crust as this will settle during baking.
- Create Lattice Top: Using the second pie crust, cut strips approximately ½ to 1 inch wide. Lay 5 to 6 strips parallel across the pie. Carefully peel back every other strip, place a new strip perpendicular close to the edge, then lay the peeled back strips over it. Repeat this weaving process alternating the strips until the pie is covered with a lattice pattern. Pinch and seal the edges where the lattice meets the bottom crust, then trim any excess dough with a butter knife. Optionally, add decorative touches like braids or cutouts.
- Optional Egg Wash: If desired, whisk one egg with ¼ cup water in a small bowl. Use a pastry brush to gently apply the egg wash over the lattice crust to achieve a golden brown finish after baking.
- Bake Initial High Heat: Place the pie in the oven and bake at 400ºF for 10 minutes to begin cooking.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350ºF and bake for an additional 50 to 60 minutes until the crust is golden brown and the filling is bubbling, indicating it is fully cooked.
- Cool Before Serving: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling set properly before slicing and serving.
Notes
- The lattice crust can be customized with braids or cut-out shapes for a decorative appearance.
- Egg wash is optional but recommended for a shiny, golden crust.
- Allow the pie to cool fully to prevent the filling from being too runny when sliced.
- If fresh cranberries are not available, frozen cranberries can be used; just thaw and drain excess liquid before mixing.
- Adjust spices according to your preference for warmth and sweetness.
