This vegan Cranberry Pear Pie is the perfect way to end your Thanksgiving meal. With the right balance of sweet and tart, and pretty to look at! Check out our blog post for some useful tips!
We personally like the addition of a tart element to balance the sweetness of a pie. Which is why we LOVE this Cranberry Pear Pie, made with fresh cranberries.
The first time we tested this recipe, we used raw, fresh cranberries for the filling. For our taste, the sweet to tart ratio was perfect. Everyone else however, disagreed. They thought it needed a little more sweetness, so on the next try, we cooked the cranberries with some sugar and orange juice before adding them to the pears. That seem to solve the “problem”.
Rather than making a lattice top for the top crust, which looks beautiful, but can be a bit cumbersome for beginners or someone who isn’t very crafty (read: us), we cut up some holes on the crust to create a cute polkadot pattern. For even sized circles, we used the tip of a piping bag, which had the perfect size.
Rolling the dough over a piece of parchment or wax paper makes it a lot easier to transfer it to the pie dish. Taping the corners of the paper to the counter top will keep it from sliding all over while you roll the dough.
When you place the bottom crust on the pie dish, make sure some of the dough comes up the sides. Using a clear glass pie dish will help you see if the dough is cooked (it should be golden brown when it’s ready).
Once the filling is in and you’ve placed the top crust, pinch the sides all around. Flatten the pinched sides it slightly so the dough doesn’t burn before the pie is ready. Place a baking sheet on the rack underneath the pie, to catch any juices that might drip from it.
For a nice, sweet crunch, sprinkle the top of the Cranberry Pear Pie with sugar before baking it. Let the it cool slightly before serving.
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This vegan Cranberry Pear Pie is the perfect wait to end your Thanksgiving meal. With the right balance of sweet and tart, and pretty to look at! Check out our blog post for some useful tips!
For the crust:
- 2 1/4 cups all purpose flour
- 3 tbsp sugar
- 1/4 tsp salt
- 3/4 cup coconut oil
- 6 tablespoons unsweetened non dairy milk
For the filling:
- 2 cups fresh cranberries
- 1 cup sugar, divided
- 1/4 cup fruit juice (we used orange here, but you can use whatever you have on hand)
- 5 Anjou or Barlett pears, slightly firm, peeled, cored and diced (about 5 cups)
- 1 tbsp grated fresh ginger
- 1/2 tsp pure vanilla extract
- 3 tbsp corn starch
- To prepare the crust, combine the flour, sugar and salt in the food processor. Pulse a few times to mix. Add the coconut oil and pulse a few more times, until you get a cornmeal like consistency. Add the almond milk, 1 tablespoon at a time, and keep pulsing until the mixture comes together and form a dough (you might not need all 6 tablespoons). Refrigerate for 10 minutes
- In the meantime, prepare the filling. Combine the cranberries with 1/2 cup of sugar and grated ginger in a small sauce pan. Cook over medium heat for 7-8 minutes, stirring occasionally, until the cranberries start to break down. Set aside to cool slightly
- Divide the dough into 2 equal pieces. Roll one of the pieces into a 10 1/2 inch circle, on a piece of parchment or wax paper. Cut out 15 to 17 circles (we used the tip of a piping bag) and do not discard the extra dough
- Add the extra dough to the remaining piece and roll it into an 11 inch circle on a lightly floured surface. Carefully transfer it to a 9.5 inch deep pie dish, so there is some dough coming up the borders of the dish. Set aside
- Preheat the oven to 375F. Place a large baking sheet on the bottom rack of the oven (this will catch any juices that might drip from the pie)
- Combine the cooked cranberries, diced pears, ginger and vanilla in a large bowl and mix well. Add the corn starch and toss well, so the fruit is well coated
- Transfer the filling to the pie dish. Carefully place the dough with the cut out circles on top, pinching the sides all around (see picture above). Sprinkle some sugar on top (this is optional, but gives the crust a nice sweet crunch) and place it on the middle wrack. Bake for 50-55 minutes, until golden brown
- Serving Size: 1/10 of the pie
- Calories: 409
- Sugar: 32
- Sodium: 67.3
- Fat: 16.7
- Saturated Fat: 13.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 61.5
- Fiber: 3.7
- Protein: 3.4
- Cholesterol: 0