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deep-dish pear/cranberry pie

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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.

(1 rating)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For deep-dish pear/cranberry pie

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

How To Make deep-dish pear/cranberry pie

  • 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.
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Categories & Tags for DEEP-DISH PEAR/CRANBERRY PIE:

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