Pear Cranberry Pie Recipe

Pear Cranberry Pie picture


Difficulty LevelEasyCourse
VegetarianMain Ingredient


 Pastry for double crust pie1
 Sugar1⁄2 Cup (8 tbs)
 All purpose flour3 Tablespoon
 Ground cloves1⁄8 Teaspoon
 Canned whole cranberry sauce16 Ounce (1 Can)
 Lemon juice1 Tablespoon
 Sliced peeled pears/1 can, 29 ounce pear halves, drained and sliced3 Cup (48 tbs) (Use Fresh Ones)
 Butter/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2077 Calories from Fat 332

% Daily Value*

Total Fat 37 g57.4%

Saturated Fat 17.2 g86.2%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 178.6 mg7.4%

Total Carbohydrates 449 g149.8%

Dietary Fiber 19.8 g79.1%

Sugars 173.4 g

Protein 12 g23.5%

Vitamin A 9.6% Vitamin C 42.8%

Calcium 5.6% Iron 16.1%

*Based on a 2000 Calorie diet


Prepare and roll out the pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
In mixing bowl combine sugar, flour, cloves, and dash salt.
Stir in cranberry sauce and lemon juice; mix thoroughly.
Gently stir in sliced pears.
Turn pear-cranberry mixture into pastry-lined pie plate.
Dot with butter.
Cut remaining pastry into 1/2 inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
Sprinkle top lightly with some sugar, if desired.
To prevent overbrowning, cover edge of pastry with foil.
Bake in 375° oven for 30 minutes.
Remove foil; bake for 25 to 30 minutes more or till crust is golden.
Cool pie on rack before serving.