Deep Dish Pear Cranberry Pie Recipes

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JOANNA GAINES SHARES THE PIE SHE'LL BE MAKING THIS SEASON



Joanna Gaines Shares the Pie She'll Be Making This Season image

POPSUGAR is excited to present this pear-cranberry deep-dish pie recipe, which appeared in the first issue of Magnolia Journal, a quarterly magazine by Chip

Provided by Joanna Gaines

Categories     Pies/Tarts, Desserts

Time 2h15m

Yield 10 servings

Number Of Ingredients 10

1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 ripe, yet still firm pears, cored and sliced (2 to 2 1/2 pounds total)
1 cup fresh or thawed frozen cranberries
See pastry for double-crust pie recipe
1 tablespoon milk
Coarse sugar, for sprinkling
Sugared cranberries, for garnish (optional)

Steps:

  • Preheat oven to 375°F. In an extra-large bowl, combine granulated sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat.
  • Prepare pastry for double-crust pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 13 inches in diameter. Fold the pastry into quarters. Unfold the pastry into a 9-inch deep-dish pie plate. Ease pastry into plate without stretching it. Transfer pear mixture into the pastry-lined pie plate. Trim pastry even with pie plate rim.
  • Roll remaining ball into a 12-inch-diameter circle. Using cookie cutters, cut a few small shapes from center of the 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. If desired, sprinkle with coarse sugar. Bake 65 to 70 minutes or until filling is bubbly. Cool on a wire rack. Serve warm. If desired, garnish with sugared cranberries.

PEAR-CRANBERRY DEEP-DISH PIE



Pear-Cranberry Deep-Dish Pie image

When the autumn crop of fresh pears arrives at your market, it's the perfect time to bake this lovely cranberry-studded, single-crust pie. Pears are prime for baking when just barely soft to the touch on their stem ends.

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 14

0.333 cup granulated sugar
2 tablespoon all-purpose flour
0.25 teaspoon ground nutmeg
0.25 teaspoon ground ginger
6 medium pears, cored and sliced (2 to 2-1/2 pounds total)
1 cup fresh or thawed frozen cranberries
Pastry
1 tablespoon fat-free milk
Demerara or raw sugar (optional)
0.75 cup cake flour
0.25 cup whole wheat flour
0.25 teaspoon salt
0.25 cup butter, chilled
3 tablespoon cold water

Steps:

  • Preheat oven to 375 degrees F. In a very large bowl combine sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat. Transfer to an ungreased 2-quart round baking dish or casserole.
  • On a lightly floured surface, flatten Pastry dough. Using a rolling pin, roll dough from center to edge into a circle that is about 1 inch wider than the top of the baking dish or casserole. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Transfer the dough circle to the top of the fruit mixture. Trim edge as needed to fit the baking dish or casserole; if desired, crimp edge. Brush top of pastry and dough cutouts with milk. Place dough cutouts on the pastry, leaving openings for air to vent.
  • Place baking dish or casserole on a foil-lined baking sheet. If desired, sprinkle with demerara sugar. Bake, uncovered, for 55 to 60 minutes or until pear mixture is bubbly. Cool pie about 30 minutes on a wire rack and serve warm. (Or cool completely before serving.) Pastry
  • In a medium bowl stir together cake flour, whole wheat flour, and salt. Using a pastry blender, cut in chilled butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (3 to 4 tablespoons cold water total). Shape dough into a ball.

Nutrition Facts : Calories 169 kcal, Carbohydrate 34 g, Protein 2 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 16 g, Fat 4 g, UnsaturatedFat 2 g

DEEP-DISH PEAR-CRANBERRY PIE



Deep-Dish Pear-Cranberry Pie image

Discover the goodness of our Deep-Dish Pear-Cranberry Pie with just one bite! Follow this recipe for a sweet, tangy pear-cranberry pie with a flaky crust.

Provided by My Food and Family

Categories     Dairy

Time 1h25m

Yield 9 servings

Number Of Ingredients 10

1-1/2 cups plus 1/3 cup flour, divided
1-1/2 tsp. baking powder
1 tsp. ground cinnamon, divided
1/4 cup plus 1 Tbsp. butter, divided
1 egg
1/3 cup milk
1-1/2 cups KRAFT Shredded Monterey Jack Cheese
1-1/2 cups sugar
6 cups thinly sliced peeled pears (about 6 pears)
2 cups fresh cranberries

Steps:

  • Heat oven to 400°F.
  • Mix 1-1/2 cups flour, baking powder and 1/2 tsp. cinnamon in large bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Beat egg and milk in small bowl with whisk until blended. Add to flour mixture; stir just until moistened. Stir in cheese. Form dough into ball.
  • Place 2/3 of the dough on lightly floured surface; roll out to 15-inch square. Place onto bottom and up sides of 8-inch square baking dish. Turn under edge. Mix sugar, remaining flour and remaining cinnamon in large bowl. Add pears and cranberries; toss lightly. Spoon into pastry shell; dot with remaining butter.
  • Roll out remaining dough to 12-inch square; cut into 1/2-inch-wide strips. Place strips over filling to form lattice; seal and flute edge.
  • Bake 35 to 40 min. or until golden brown. Cool on wire rack.

Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g

DEEP-DISH WINTER FRUIT PIE WITH WALNUT CRUMB



Deep-Dish Winter Fruit Pie With Walnut Crumb image

This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.

Provided by Cory Schreiber

Categories     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Vegetarian     Apple     Pear     Tree Nut     Walnut     Fall     Winter     Party     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 21

Pie Pastry
1 3/4 cups (8 3/4 ounces) all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water
1 teaspoon freshly squeezed lemon juice
Walnut Crumb Topping
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup packed (5 3/4 ounces) brown sugar
3/4 cup (3 ounces) raw walnuts, coarsely chopped
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, melted
Fruit Filling
1 cup (5 1/2 ounces) dried figs
4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
1 cup (4 ounces) cranberries, fresh or frozen
1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons cornstarch

Steps:

  • To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
  • Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
  • Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
  • To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
  • Position a rack in the lower third of the oven and preheat the oven to 375°F.
  • To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
  • Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
  • Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
  • Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.

DEEP-DISH PEAR/CRANBERRY PIE



DEEP-DISH PEAR/CRANBERRY PIE image

This is such an easy-to-make pie. The only real work is in coring and slicing the pears, or mixing up the crust if you make your own. I use a refrigerated pie crust--I find them to be just as good as homemade in most cases.

Provided by Ellen Bales

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 7

1/3 c sugar
2 Tbsp all purpose flour
1/4 tsp ground nutmeg
1/4 tsp ground ginger
6 medium pears cored and sliced
1 c fresh or thawed frozen cranberries
1 refrigerated pie crust, top crust only

Steps:

  • 1. In a very large bowl combine sugar, flour, nutmeg and ginger. Add pear slices and cranberries; toss gently to coat.
  • 2. Transfer mixture to an ungreased 2-qt. baking dish or casserole.
  • 3. Roll out the pastry dough and place on top of baking dish. Crimp edges and make slits in top. May brush top of crust with a little milk and sprinkle with some sugar.
  • 4. Bake in a 375-degree oven, uncovered, for 55 to 60 minutes or until pear mixture is bubbly.
  • 5. Cool pie about 30 minutes and serve warm.

APPLE, PEAR AND CRANBERRY PIE



Apple, Pear and Cranberry Pie image

Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups thinly sliced, peeled tart apples
3 cups thinly sliced, peeled ripe pears
1/2 cup sweetened dried cranberries
1/2 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter
1/2 cup coarsely chopped walnuts

Steps:

  • Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
  • In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
  • Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 41 g, TransFat 0 g

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