Hey y’all! If you’re looking for a pie that’s bursting with sweet-tart flavor, vibrant colors, and cozy aromas, this Cranberry Orange Pear Pie is your new must-bake favorite. It’s the perfect dessert for Thanksgiving, Christmas, or any chilly evening—luscious pears and cranberries mingle with zesty orange, all tucked in a buttery crust. Ready to impress your guests or just treat yourself? Let’s get cooking!

Why You’ll Love This Cranberry Orange Pear Pie

Vibrant blend of juicy pears, tart cranberries, and fresh orange for irresistible flavor balance.
Gorgeous presentation with ruby-red fruit filling—sure to wow any crowd.
Perfect make-ahead dessert for busy holidays or relaxed weekends.
Easy enough for beginners, impressive enough for special occasions.
Delicious served warm with ice cream or chilled for picnic treats.

Ingredients for Cranberry Orange Pear Pie

1 double 9-inch pie crust (homemade or store-bought)
3 medium ripe pears (Bartlett or Anjou), peeled, cored, and sliced (about 3 cups)
1 1/2 cups fresh or frozen cranberries
Zest from 1 large orange
1/4 cup fresh orange juice
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, cubed
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for sprinkling)

How to Make Cranberry Orange Pear Pie

Step 1: Prep and Preheat

Preheat your oven to 400°F (200°C). Roll out your bottom pie crust and gently fit it into a 9-inch pie dish. Place the dish in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cranberry Orange Pear Pie Filling

In a large bowl, combine the sliced pears, cranberries, orange zest, orange juice, granulated sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Toss until the fruit is evenly coated and the mixture looks glossy.

Step 3: Assemble Your Pie

Spoon the filling into the chilled pie crust. Dot the top of the fruit with cubed butter. Roll out the second crust, place it over the filling, and trim and crimp the edges. Cut several vents in the top, or create a lattice topping for a stunning look. Brush the crust with beaten egg, then sprinkle with coarse sugar if desired.

Step 4: Bake the Pie

Bake the Cranberry Orange Pear Pie at 400°F (200°C) for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes more, or until the filling is bubbling and the crust is golden brown. If the crust edges brown too quickly, cover them with foil. Let the pie cool for at least 3 hours for best slicing.

Notes: Tips for the Best Cranberry Orange Pear Pie

For an extra juicy filling, let the pears and cranberries sit with sugar and juice for 10-15 minutes, then stir in cornstarch.
Use a glass pie dish for easier doneness checks—you’ll see the crust turning golden underneath (King Arthur Baking).
Want more about fresh cranberries? Check out this cranberry guide.

Variations on Cranberry Orange Pear Pie

Ginger Streusel Top: Swap the second crust for a streusel topping with oats and crystallized ginger.
Nutty Crunch: Add 1/2 cup chopped toasted walnuts or pecans to the filling for extra crunch.
Apple Swap: Substitute apples for half the pears for a mixed fall fruit pie.

Required Equipment for Cranberry Orange Pear Pie

9-inch pie dish (glass or ceramic preferred)
Mixing bowls
Measuring cups & spoons
Rolling pin
Sharp knife or peeler
Pastry brush
Foil or pie crust shield

Storage Instructions for Cranberry Orange Pear Pie

Store leftover pie loosely covered at room temperature for up to 1 day, or cover and refrigerate for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 3 months—thaw in the refrigerator overnight and reheat as needed.

Serving & Pairing Recommendations

This Cranberry Orange Pear Pie is stellar served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy with hot spiced tea, mulled wine, or fresh-brewed coffee for a cozy treat. For a festive touch, pair with a Pear Gimlet cocktail!

Pro Tips for the Perfect Cranberry Orange Pear Pie

Use firm but ripe pears for the ideal balance of texture and sweetness (USA Pears Guide).
Chill your pie dough before baking to help achieve extra flaky layers.
Let the baked pie rest until completely cool—this ensures the filling sets and slices cleanly.

FAQ: Cranberry Orange Pear Pie

Can I use frozen cranberries for this pie?: Yes! No need to thaw—just use them right from the freezer.
What pears are best for Cranberry Orange Pear Pie?: Bartlett, Anjou, or Bosc work beautifully; just avoid overly soft pears.
Can I make this pie ahead of time?: Absolutely—bake the pie 1-2 days ahead and store covered at room temperature or in the fridge.