Recipes and Cooking Fresh Pear and Cranberry Pie Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 8, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 1 hrs 10 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Deep-Dish Pie 8 cup sliced unpeeled red and/or green ripe pears (7 to 8 medium) 1 cup fresh cranberries ¼ cup sugar 3 tablespoon cornstarch 2 tablespoon apple cider or water ¼ teaspoon ground nutmeg 1 tablespoon sugar 2 tablespoon caramel-flavor ice cream topping Caramel-flavor ice cream topping (optional) Pastry for Deep-Dish Pie 1 ½ cup all-purpose flour ¼ teaspoon salt ½ cup shortening 4 tablespoon cold water Directions Preheat oven to 375°F. Prepare Pastry for Deep-Dish Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 13-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch deep-dish pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high to keep filling from bubbling over. Do not prick pastry. Arrange 4 cups of the pears in the pastry-lined pie plate; sprinkle with 1/2 cup of the cranberries. Top with remaining pears. In a small bowl stir together the 1/4 cup sugar, the cornstarch, cider, and nutmeg; drizzle evenly over pears. Cover loosely with foil. Bake for 40 minutes. Remove foil; sprinkle with the 1 tablespoon sugar. Bake for 30 to 35 minutes more or until pastry is golden and filling is bubbly. Place on a wire rack. Meanwhile, in a small saucepan combine remaining 1/2 cup cranberries and the 2 tablespoons caramel topping. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Spoon cranberry mixture over hot pie; cool slightly. If desired, drizzle warm pie with additional caramel topping. Pastry for Deep-Dish Pie In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional water, 1 tablespoon at a time, until all of the flour mixture is moistened. Shape into a ball. Rate it Print Nutrition Facts (per serving) 357 Calories 13g Fat 59g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 357 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Sodium 93mg 4% Total Carbohydrate 59g 21% Total Sugars 28g Protein 1g Vitamin C 8.3mg 41% Calcium 20.2mg 2% Iron 1.4mg 8% Potassium 242mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.