Go Back
Alyssa

Cranberry Pear & Ginger Pie

The directions below are for the pie filling and baking of the pie only.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 unbaked pie crusts for the top and bottom about 1/4 inch in thickness
  • 3 large ripe pears, peeled, cored and cut int 1/4 inch pieces, about 6 cups
  • 1 cup fresh cranberries washed and dried
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon lemon juice
  • 1 egg + 2 teaspoons of heavy whipping cream* for the egg wash
  • additional granulated sugar for the top optional
  • 1 cup heavy whipping cream
  • 2 tablespoon confectioner's sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350F
  2. Place one pie crust in the bottom of a 9-inch pie pan and set aside.
  3. In a small bowl, whisk together the sugar, flour, ginger, and cinnamon.
  4. In a large bowl, toss together the pear pieces, cranberries, and lemon juice.
  5. Sprinkle the sugar-flour mixture on top of the pear mixture and stir to combine.
  6. Place the pie filling inside of the prepared bottom pie crust.
  7. Top the pie with the remaining pie crust** and crimp the edges
  8. In a small bowl, whisk together the egg and 2 teaspoons of cream. Brush the top of the pie crust with the egg wash and lightly with granulated sugar.
  9. Bake the pie for 30-minutes. After 30-minutes, you may want to cover the edges or top with a pie crust shield or foil to keep it from burning and continue baking until the filling is soft, an additional 25-30 minutes (total bake time is 55-60 minutes).
  10. Remove from oven and allow to cool.
  11. While the pie is cooling, make the whipped cream by placing the heavy whipping cream, vanilla extract, and confectioner's sugar in the bowl of a stand mixer and beat on high using the whisk attachment for ~5 minutes until stiff peaks form.
  12. When ready to serve, slice the pie and garnish with a dollop of the homemade whipped cream.
  13. Whipped cream can be kept in the fridge for 3 days and the pie can be stored covered at room temperature for 2-3 days.

Notes

*If you don't have heavy whipping cream available, you can use 2 teaspoons of milk
**When placing the top pie crust, you can choose to make a simple flat-topped pie, a lattice crust, or whatever of your choosing.