Cranberry Pear Pie



  • 1 tablespoon butter
  • 5 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 2 cups shortening
  • 2/3 plus 2 tablespoons ice water


  • 1 tablespoon butter
  • 4 firm pears, peeled, cored, and sliced thinly
  • 1 ½ cups sugar, divided
  • 3 whole cloves
  • 1 teaspoon lemon juice
  • 1 tablespoon light corn syrup
  • 1 tablespoon cornstarch
  • 1 pound fresh cranberries


  1. Crust: Combine flour, sugar, and salt in a metal bowl. Cut the shortening in with your fingers until the mixture is almost smooth. Gradually add ice water and continue to work the dough with your fingers. Place the dough on a floured work surface and halve. Roll each half to fit a 9 inch pie plate. Place one into your greased pie plate, and set the other to a greased cookie sheet. Refrigerate both until ready to assemble.
  2. Filling: Melt butter in a medium sauté pan. Add pears and cook until tender, about 5 minutes. Add ½ cup sugar and cloves. Toss to coat, and move to a large bowl. Combine the remaining 1 cup sugar, lemon juice, corn syrup, and corn starch in a separate bowl and add the cranberries. Toss to coat, and move to the same sauté pan. Cook until the cranberries just begin to soften, and then combine with pears in bowl. Refrigerate until slightly cooled.
  3. Assembly: Preheat oven to 425F. Pour filling into pie shell and cover with second dough sheet. Cut slits in the center and pinch around the edges. Brush with an egg wash if desired.
  4. Cook undisturbed for 10 minutes. Lower the temperature to 375F and cook for an additional 30 minutes. Lower the oven to 325F and cook for 10 more minutes. Remove the pie from the oven to cool completely.