Recipes and Cooking Desserts & Baking Pies Pear-Cranberry Deep-Dish Pie Be the first to rate & review! When the autumn crop of fresh pears arrives at your market, it's the perfect time to bake this lovely cranberry-studded, single-crust pie. Pears are prime for baking when just barely soft to the touch on their stem ends. 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 June 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Cool Time: 30 mins Bake Time: 55 mins Total Time: 40 mins Servings: 10 Jump to Nutrition Facts Ingredients ⅓ cup granulated sugar 2 tablespoon all-purpose flour ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger 6 medium pears, cored and sliced (2 to 2-1/2 pounds total) 1 cup fresh or thawed frozen cranberries Pastry 1 tablespoon fat-free milk Demerara or raw sugar (optional) Pastry ¾ cup cake flour ¼ cup whole wheat flour ¼ teaspoon salt ¼ cup butter, chilled 3 tablespoon cold water Directions Preheat oven to 375 degrees F. In a very large bowl combine sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat. Transfer to an ungreased 2-quart round baking dish or casserole. On a lightly floured surface, flatten Pastry dough. Using a rolling pin, roll dough from center to edge into a circle that is about 1 inch wider than the top of the baking dish or casserole. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Transfer the dough circle to the top of the fruit mixture. Trim edge as needed to fit the baking dish or casserole; if desired, crimp edge. Brush top of pastry and dough cutouts with milk. Place dough cutouts on the pastry, leaving openings for air to vent. Place baking dish or casserole on a foil-lined baking sheet. If desired, sprinkle with demerara sugar. Bake, uncovered, for 55 to 60 minutes or until pear mixture is bubbly. Cool pie about 30 minutes on a wire rack and serve warm. (Or cool completely before serving.) Pastry In a medium bowl stir together cake flour, whole wheat flour, and salt. Using a pastry blender, cut in chilled butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (3 to 4 tablespoons cold water total). Shape dough into a ball. Rate it Print Nutrition Facts (per serving) 169 Calories 4g Fat 34g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 169 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Sodium 96mg 4% Total Carbohydrate 34g 12% Total Sugars 16g Protein 2g Vitamin C 5.3mg 27% Calcium 10.1mg 1% Iron 1.1mg 6% Potassium 147mg 3% Folate, total 28.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *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.