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Cranberry-Pear Pie by Candidly Delicious

Cranberry-Pear Pie

Course: Dessert
Cuisine: Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: Egg-free, Husband-approved, Indulgent, Make-ahead, Nut-free, Shabbat, Thanksgiving, Winter
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 1 pie, 10 servings
Calories: 176kcal
ranberry-pear Pie is a made from scratch fall dessert with full cranberry flavor, tart and tangy with a hint of spice from Cardamom. Give this pie a try! Your Thanksgiving table will thank you!
Print Recipe


  • 6 Cups Cranberries
  • 1 Cup + 2 Tablespoons Sugar
  • ¾ Cups Orange Juice
  • 6 Tablespoons Cornstarch
  • 1-½ Tablespoons Cardamom
  • 3 Cups Pears peeled and diced (about 3 pears)
  • 2 Prepared Flaky Pie Crust
  • 1 Egg beaten (optional)
  • Extra sugar for sprinkling


  • Preheat oven to 425. Pie crust or dough should be in the refrigerator.
  • Wash the cranberries. I make this a recipe step because I’m very particular about the quality of the cranberries. This pie is cranberry forward, so use the best. Discard any that are squishy or soft.
  • Whisk together Orange Juice and Cornstarch into a slurry.
  • Pour the Cranberries, Sugar and OJ slurry into a large saucepan. Cook at medium heat, stirring frequently, until the cranberries begin to pop.
  • When you start to hear or see cranberries popping, gently press down with your spoon to urge out their juice and pop more of the berries. When most of the cranberries are opened, turn off the heat.
  • Mix in the Cardamom and Pears. Stir thoroughly and allow the mixture to cool to room temperature.
  • Prepare your pie plate with the bottom crust. Do not grease the pan. Pie dough won’t stick because it’s largely fat already.
  • Pour the cooled cranberry filling into the pie crust. This recipe will make 1 deep dish pie or you can divide into to 2 pie plates.
  • Add a top crust and leave some of it open, or slice holes, to allow venting. This is where a lot of bakers have fun decorating. Use a little water to help the pie dough adhere to itself. You can leave a large amount of the pie open or a very small amount. It’s up to the style and look you want. If you are using store bought prepared crusts, you will need to bring the second crust to almost room temperature to remove it from the foil pan and place it over the pie. Pinch around the edges of the pie to seal.
  • Now, take your beaten Egg and a pastry brush and gently egg wash the entire top crust. Then sprinkle the wet egg wash with a bit of sugar.
  • Ideally, protect the outer edge of the pie. If you do not, it may overcook before the filling and center dough is ready. Bake at 425 for 25-30 minutes, then remove the edge protector and allow the pie to finish baking another 8-10 minutes.



Serve warm or chilled. This pie freezes nicely also for make-ahead. I like to serve with whipped cream or vanilla ice cream.


Sodium: 10.2mg | Sugar: 31.1g | Cholesterol: 18.6mg | Calories: 176kcal | Fat: 0.7g | Protein: 1.2g | Carbohydrates: 42.7g