Go Back
As the leaves change and the air turns crisp, the arrival of fall brings with it a bounty of seasonal fruits that are perfect for baking. Among these, pears and cranberries stand out as two delightful ingredients that can transform any dessert into a festive treat. The Pear & Cranberry Delight Pie with Crunchy Streusel is a perfect embodiment of this seasonal spirit. This pie combines the sweet, juicy essence of ripe pears with the tartness of cranberries, resulting in a dessert that is not only visually appealing but also a symphony of flavors and textures.

Pear & Cranberry Pie with Streusel

Experience the essence of fall with a Pear & Cranberry Delight Pie topped with a crunchy streusel. This delicious dessert beautifully combines the juicy sweetness of ripe pears with the tartness of fresh cranberries, creating a perfect balance of flavors. Ideal for holiday gatherings or cozy family dinners, the pie features a flaky crust and a delightful topping that adds texture and warmth. Perfect for bakers of all skill levels, this recipe will bring joy to any table.
Print Recipe Pin Recipe

Ingredients
  

For the filling:

4 cups ripe pears, peeled, cored, and sliced (about 5-6 medium pears)

1 cup fresh or frozen cranberries

3/4 cup granulated sugar

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons cornstarch

A pinch of salt

For the pie crust:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup granulated sugar

1/2 cup unsalted butter, cold and cubed

1 egg yolk

4-6 tablespoons ice cold water

For the streusel topping:

1/2 cup all-purpose flour

1/2 cup rolled oats

1/4 cup brown sugar, packed

1/4 cup unsalted butter, melted

1/2 teaspoon ground cinnamon

A pinch of salt

Instructions
 

Prepare the pie crust: In a large mixing bowl, whisk together the flour, salt, and sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk and gradually add ice cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

    Make the filling: In a large mixing bowl, combine the sliced pears, cranberries, sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cornstarch, and salt. Gently toss until the fruit is evenly coated. Let it sit for about 15 minutes so the flavors meld.

      Preheat the oven: Preheat your oven to 375°F (190°C).

        Roll out the pie crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie pan and press it gently into the bottom and sides. Trim any excess dough hanging over the edges and flute or crimp the edges as desired.

          Add the filling: Pour the pear and cranberry filling into the prepared pie crust, spreading it evenly.

            Prepare the streusel topping: In a medium bowl, combine the flour, rolled oats, brown sugar, melted butter, cinnamon, and salt. Mix until crumbly and well combined.

              Top the pie: Sprinkle the streusel mixture evenly over the fruit filling.

                Bake: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the streusel is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil.

                  Cool and serve: Remove the pie from the oven and let it cool for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

                    Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8