Cranberry Orange Pear Pie in a Pastry Shell

Cranberry Orange Pear Pie in a Pastry Shell keeps the shopping list focused on pears pealed, cranberries, and orange zest from 1 large orange. It serves 12 people.

Count on 30 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 10 cups pears pealed, diced (about 7 pears. I used D’Anjou, Bartlett and Comice)
• 1 cup cranberries
• 2 tablespoons orange zest from 1 large orange (bright orange parts only!)
• 1 orange juiced
• 1 cup light brown sugar loosely packed
• 1 cup granulated sugar
• ¼ teaspoon salt
• 2 teaspoons Grand Marnier
• ¼ cup cornstarch

Pie Crust for a double crust pie [my favorite flakey crust recipe & videos here]

• Heavy cream
• Turbinado or sanding sugar

How the cooking goes

1. Roll out half the pie dough and line a 9 or 10 inch deep-dish pie dish; refrigerate. Roll out the second half of the pie dough for the top crust, place on a sheet pan and refrigerate.
2. In a mixing bowl mix together the pears, cranberries (if you are not precooking them. See Notes.), orange zest, orange juice, light brown sugar, granulated sugar, salt, Grand Marnier and cornstarch.
3. Tip the filling into the lined pie dish.
4. Cover the pie with your second crust and decoratively crimp the edges. Refrigerate the pie on a parchment lined sheet pan for 20 minutes.
5. Remove pie from the refrigerator and cut some vent holes near the top. Lightly brush the pastry with heavy cream, making sure it doesn’t pool anywhere because this will make your crust soggy, then then sprinkle generously with sanding sugar.
6. Bake 20 minutes at 425, then lower the oven temperature to 350 and continue baking for 1 hour or until the filling is soft and bubbly and the crust is brown. You can test the filling by inserting a knife into one of the vent holes. There should be no resistance from the pears! Allow it to cool before cutting or serving. You know, the agony!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Shoofly Pie in a Pastry Shell and Bourbon Chocolate Pecan Tart Rested Before Slicing.