Cranberry Pear Pie Recipe The Schmidty Wife

A Pie for a Rainy Day

Hello, my dear. Come sit. The rain is tapping on the window. It’s the perfect day for pie. This one is special. It mixes sweet pears with tart cranberries. I think of it as a hug in a dish.

I first made it years ago. My grandson said pears were boring. I wanted to prove him wrong. I added cranberries for a little surprise. His eyes got so wide with the first bite. I still laugh at that. What’s a food someone thought was boring, that you made exciting? Tell me.

The Heart of the Matter

Let’s talk about the filling. You peel and slice the pears. They are soft and sweet. Then you add the cranberries. They are bright and a bit sour. They balance each other perfectly.

This matters more than you think. Life is about balance. A little sweet, a little tart. It makes everything more interesting. Doesn’t that smell amazing? The vanilla and spices mix with the fruit. It smells like a happy kitchen.

Fun with a Lattice Top

Now, the lattice top looks fancy. But it’s just weaving strips of dough. It’s like a little craft project. Don’t worry if it’s not perfect. My first one was very wobbly. Homemade charm is the best kind.

Here’s a fun fact for you: The lattice isn’t just pretty. It lets steam escape. This keeps the bottom crust crisp. Do you like a solid pie top or a lattice? I’m always curious what people prefer.

Why We Let It Rest

The hardest part comes next. You must let the pie cool. I know, it’s tempting to cut it right away. But patience is a secret ingredient. The filling needs time to thicken up.

If you cut it warm, it will run everywhere. Waiting means you get a perfect slice. This matters in cooking and in life. Good things often need a little rest. What’s the hardest recipe step for you to wait through?

A Slice of Comfort

Finally, you get to serve it. The crust is golden. The filling is bubbling and jewel-red. Each bite is cozy. The cranberries pop with flavor next to the soft pear.

This pie isn’t just food. It’s a story. It’s about trying new things. It’s about sharing what you make. That is the real recipe. Always share your table. Who would you love to share a slice of this pie with today?

Ingredients:

Ingredient	Amount	Notes
Pie dough crusts	2
Bosc pears	4
Cranberries	2 cups
Orange zest	1 teaspoon
Brown sugar	1 cup
Corn starch	3 tablespoons
Ground cinnamon	½ teaspoon
Ground nutmeg	¼ teaspoon
Ground all spice	¼ teaspoon
Kosher salt	½ teaspoon
Vanilla extract	1 teaspoon
Egg	1	Optional, for egg wash

My Cozy Cranberry Pear Pie

Hello, dear! Come sit at the table. Let’s bake a pie. This one is my favorite for November. It mixes sweet pears with tart cranberries. Doesn’t that sound lovely? The kitchen will smell like cinnamon and oranges. I still smile thinking of my grandson’s face when he tries it. He always asks for the biggest slice.

Here is how we make it. Just follow these simple steps. I will tell you a little story as we go. Remember, baking is about joy, not perfection. Your pie will be wonderful because you made it with your own hands.

• Step 1: First, heat your oven to 400ºF. Get your pie plate ready. Gently lay one crust inside it. Now, let’s prepare the fruit. Peel and slice those bosc pears. They are firm and perfect for baking. Toss them into a big, cozy bowl.
• Step 2: Add the cranberries to the bowl. They look like little red jewels. Now, the good stuff goes in. Brown sugar, corn starch, and all the spices. Don’t forget the orange zest and vanilla. Mix it all gently. (A hard-learned tip: toss the pears in the corn starch first. This helps prevent a soggy bottom crust!).
• Step 3: Pile the fruity mix into the crust. It’s okay if it mounds up high. It will settle as it bakes. Now, let’s make the lattice top. This is fun. Cut the second crust into long strips. Weave them over and under on the pie. It’s like a edible basket. Do you weave your strips over-under, or under-over? Share below!
• Step 4: Pinch the edges to seal your beautiful lattice. For a shiny top, whisk an egg with a little water. Brush it on the dough. This makes it golden. My neighbor taught me that trick years ago. I still thank her every Thanksgiving.
• Step 5: Bake the pie at 400ºF for just 10 minutes. Then, lower the heat to 350ºF. Let it bake for about an hour. You will know it’s done when it’s golden and bubbling. The smell is amazing! Let it cool completely. This is the hardest part, waiting.

Cook Time: 60–70 minutes
Total Time: About 1 hour 45 minutes
Yield: 8 slices
Category: Dessert, Pie

Three Fun Twists to Try

This pie is wonderful as written. But sometimes, it’s fun to play. Here are three little twists I’ve tried over the years. Each one brings a new smile.

• Ginger Snap: Add a teaspoon of grated fresh ginger to the filling. It gives a lovely, warm zing.
• Apple Friend: Replace two pears with two tart apples, like Granny Smith. It adds a familiar, cozy flavor.
• Nutty Crunch: Sprinkle a handful of chopped pecans on top of the filling before adding the lattice crust.

Which one would you try first? Comment below!

Serving It Up Just Right

This pie is a star on its own. But a little extra touch makes it special. Serve a warm slice with a scoop of vanilla ice cream. The way it melts is pure magic. A dollop of fresh whipped cream is also perfect. For a pretty plate, add a few fresh cranberries on the side.

What to drink? For the grown-ups, a small glass of sweet dessert wine pairs beautifully. For everyone, a mug of hot spiced apple cider is the best friend for this pie. The spices dance together. Which would you choose tonight?

Keeping Your Pie Cozy and Tasty Later

Let’s talk about keeping your pie perfect. Once it’s cool, cover it with foil. It will be happy on the counter for two days. For longer, pop it in the fridge for up to four days.

You can freeze a whole pie before baking. Just wrap it tight in plastic. I once forgot a pie in my freezer for a month. It baked up beautifully for a surprise guest!

To reheat, warm a slice in the oven. This keeps the crust crisp. A microwave makes it soggy. Storing food well means less waste and more joy.

You can also make the filling ahead. Mix it and keep it chilled for a day. This makes pie day so much easier. Have you ever tried storing it this way? Share below!

Pie Problems? Let’s Fix Them Together

Is your filling too runny? Make sure your cornstarch is fresh. Old cornstarch loses its thickening power. This matters for a slice that holds together.

Is the bottom crust soggy? Try baking on the oven’s lowest rack. The direct heat helps cook the crust. I remember when my first pie had a wet bottom. We still ate it with spoons!

Are your cranberries too tart? Taste your filling before it goes in. You can add a little more sugar. Fixing small issues builds your cooking confidence. Which of these problems have you run into before?

Your Pie Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pie crust. The filling is naturally gluten-free.

Q: Can I make it ahead? A: Absolutely. Assemble the whole pie and freeze it. Bake it straight from the freezer, adding more time.

Q: What if I don’t have pears? A: Firm apples work wonderfully. This swap keeps the same cozy texture.

Q: Can I make a smaller pie? A: You can halve the recipe. Use a smaller pie dish. Baking time will be less.

Q: Is the egg wash needed? A: No, but it gives a pretty, shiny top. Fun fact: The egg wash is just for looks, not taste! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cranberry pear pie. It fills the house with the best smell. It tells a story of sweet and tart coming together.

I would love to see your creation. Sharing food is how we connect. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen.

Thank you for baking with me today. I am so glad you are here. Happy cooking!

—Anna Whitmore.