• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Vegan Baking Recipes

Vegan Cranberry Pie with Pears

Nov 21, 2024 -May contain affiliate links

156 shares
  • 32
Jump to Recipe·Print Recipe· 4.8 from 4 reviews

Serve this beautifully bright red cranberry pie for your holiday gathering. With just the right balance of sweet and tart, it is the perfect way to end your feast. Bonus, it is pretty to look at and will brighten up the dessert table.

a slice of cranberry pear pie on top of a stack of 3 black plates in the foreground with the remaining pie in a pie dish in the background.

Pies are the star of the holiday season and this vegan cranberry pie recipe fits in right at home alongside other classics like apple pie, pumpkin pie, or pecan pie. There is something for everyone!

Why You'll Love This Recipe

It's like a fancy cranberry sauce wrapped up in a homemade pie crust. We personally love the addition of a tart element to a sweet pie. The fresh cranberries certainly bring the natural tartness and are balanced by sweet pears and zippy ginger.

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. Now our families love this pie just as much as we do.

overhead image of the ingredients needed to make cranberry pear pie. Each ingredient is in it's own small bowl and labeled with white text.

Ingredients 

  • Fresh Cranberries. 
  • Pears. We like to use Anjou or Bartlett pear. Pick pears that are still slightly firm. 
  • Orange Juice. Helps cut the tartness of the cranberries and adds more flavor. You can use any other fruit juice you have on hand. 
  • Fresh Ginger. 
  • Vanilla Extract. 
  • Cornstarch. Helps to thicken the filling. 
  • All Purpose Flour. You can use an all-purpose gluten-free flour blend if you prefer. 
  • Sugar.
  • Salt.
  • Coconut Oil. Helps the dough stick together. You can use a vegan butter or if you don't need to keep this dairy free, you can use a regular butter in the crust. 
  • Unsweetened Non-Dairy Milk. Any variety will work. If you don't need to keep this recipe vegan, you can use a dairy milk.

How to Make Cranberry Pie with Pears and Ginger 

overhead image of flour and butter being blended together in a food processor
  1. Step 1: Mix together the flour, sugar, salt, coconut oil, and milk in a food processor to form a dough. Chill. 
overhead image of pie dough rolled into a circle. A hand is using a piping tip to cut circles randomly throughout the dough for decoration.
  1. Step 2: Divide the dough into 2 equal pieces. Roll into a circle and press 1 piece into a glass baking dish. Use a piping tip to cut polka dot circles out of the other piece of dough and reserve on a piece of parchment paper. 
overhead image of a nonstick pot cooking a mixture of cranberries, ginger, orange juice and sugar.
  1. Step 3: Combine the cranberries, sugar, orange juice and ginger in a saucepan. Cook over medium heat until the cranberries are soft. 
overhead image of cooked cranberries mixed with diced pears, sugar, vanilla extract, and cornstarch in a clear glass mixing bowl.
  1. Step 4: Stir together the cranberries, pears and vanilla in a large bowl. 
cranberry pear pie filling piled inside a pie dough that has been pressed into a glass pie pan. The pie has not yet been baked.
  1. Step 5: Transfer the filling to the pie pan. 
overhead image of a cranberry pear pie before being baked. The top pie crust has random circles cut out for decoration.
  1. Step 6: Carefully place the remaining dough on top and pinch the sides all around. 
  2. Step 7: Bake in the oven until the juices are bubbly and the crust is golden brown.

Recipe Tips

1. 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 some holes in the crust to create a cute polka dot pattern. We used the tip of a piping bag for even-sized circles, which had the perfect size.

2. 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 countertop will keep it from sliding all over while you roll the dough.

3. 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).

4. Once the filling is in and you've placed the top crust, pinch the sides all around. Flatten the pinched sides in 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.

5. For a nice, sweet crunch, sprinkle the top of the Cranberry Pear Pie with sugar before baking it. Let it cool slightly before serving.

cranberry pear pie in a glass pie pan with magenta napkins and black plates in the background.

Storage and Reheating 

Leftover vegan cranberry pie can be stored in the fridge for up to 5 days. Keep it in the original pie pan and cover it with plastic wrap, or transfer it to an airtight container. Reheat in the oven at 350ºF degrees for 10 minutes, or in the microwave for 2 minutes, until warmed through. 

Pie can also be frozen for up to 3 months. Wrap tightly with plastic wrap and freeze. When ready to eat, allow it to thaw in the fridge and then heat it in the oven as directed above.

A slice of cranberry pear pie on a black desset plate, over a white and gray stripped cloth napkin. In the background the whole pie on a clear pie dish with a few scatted fresh cranberries

Other Thanksgiving Desserts We Recommend

  • Vegan Pumpkin Mousse
  • Cranberry Pear Pie
  • Pumpkin Cinnamon Rolls
  • Candied Pecans
  • Pumpkin Coffee Cake
  • Ginger Snap Pumpkin Pie
  • Pumpkin Mousse Cashew Cheesecake
  • Vegan Pumpkin Pie Ice cream
  • Bourbon Pecan Pie
  • Lemon Infused Almond Milk Custard

Did you like this Cranberry Pear Pie recipe?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

 
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a slice of cranberry pear pie on top of a stack of 3 black plates in the foreground with the remaining pie in a pie dish in the background.

Vegan Cranberry Pie with Pears


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
Print Recipe
Pin Recipe

Description

This vegan pear and cranberry  pie is the perfect way to end your Holiday meal. With the right balance of sweet and tart, and pretty to look at! Check out our blog post for some useful tips!


Ingredients

Units Scale

For the crust:

  • 2 ¼ cups all purpose flour
  • 3 tablespoon sugar
  • ¼ teaspoon salt
  • ¾ cup coconut oil
  • 6 tablespoons unsweetened non dairy milk

For the filling:

  • 2 cups fresh cranberries
  • 1 cup sugar, divided
  • ¼ 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 tablespoon grated fresh ginger
  • ½ teaspoon pure vanilla extract
  • 3 tablespoon corn starch

Instructions

  1. 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
  2. In the meantime, prepare the filling. Combine the cranberries with ½ cup of the sugar, juice 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
  3. Divide the dough into 2 equal pieces. Roll one of the pieces into a 10 ½  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
  4. 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
  5. 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)
  6. Combine the cooked cranberries, diced pears, the remaining ½ cup of sugar and vanilla in a large bowl and mix well. Add  the corn starch and toss well, so the fruit is well coated
  7. 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 rack. Bake for 50-55 minutes, until golden brown
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Nutrition

  • 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Vegan Baking Recipes

  • A close up on a vegan sticky toffee pudding topped with whipped cream
    Vegan Sticky Toffee Pudding
  • Chocolate Tart
  • Bird's eye view of two squares of L square Lemon Cranberry Vegan Corn Bread on a black plate. On top of one of the squares there is a pat of vegan buttery spread. Above the plate there is an 8x8 black square pan with vegan cornbread on it.
    Vegan Cornbread with Cranberries and Lemon
  • Vegan Chocolate Cake

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Raquel

    November 21, 2017 at 5:14 pm

    This looks delicious!!! Sounds like the perfect balance of sweetness and tartness and like the perfect way to end any dinner (especially a Thanksgiving meal)!

    Reply
    • Vicky & Ruth

      November 28, 2017 at 1:43 pm

      Thank you!! Enjoy 🙂

      Reply
  2. Paula Zevin

    November 21, 2017 at 8:33 pm

    This looks yummy and I will be baking it for Chanukah!

    Reply
  3. Gil Bynoe

    December 06, 2017 at 10:07 am

    This was great 🙂 I tested making it 1st because I want to serve it at Access Ballroom Studio 's Christmas party and there are a lot of people who are vegetarian or vegan so this will work wonderfully. Such a great Recipe, Thank you For posting it.

    Reply
    • Vicky & Ruth

      December 10, 2017 at 7:23 pm

      Thank you, so much!

      Reply
  4. Joyce

    November 20, 2018 at 7:45 am

    Lovely and yummy looking as are all your recipes! What flour substitute would you use to make the pie gluten free? Do you think using honey or maple syrup in both the pie and crust would work as a replacement for sugar?
    Thank you both for all you do - love your cookbook!

    Reply
    • Vicky & Ruth

      November 20, 2018 at 12:17 pm

      Hi Joyce!
      Thank you so much for buying our cookbook! So happy to hear you're enjoying it 🙂
      We recommend using a gluten free one-to-one baking flour, such as Bob Red Mill's ( ). We've made pie crust with it, and it works perfectly. If you're going to use honey or maple syrup for the crust, you might need to cut down the amount of milk you use. Add one tablespoon at a time, and stop adding when the mix comes together to form a dough.
      For the filling, you'll need to add a little more cornstarch (maybe a tablespoon or so), to make sure the filling isn't too wet and makes the crust soggy.
      Hope this helps!

      Reply
  5. Ellie

    November 26, 2020 at 10:00 pm

    This recipe is just incredible! I had to bake it a lot longer than the recipe described, but that could be my oven. The whole family devoured it!

    Thank you! Happy Thanksgiving!

    Reply
    • Vicky & Ruth

      November 30, 2020 at 3:24 pm

      We are so happy you and your family enjoyed our cranberry pear pie. Keep Cooking!

      Reply
  6. Helen

    December 06, 2022 at 6:45 am

    Hi all your recipes look delicious and I would love to try them. Would it be possible to have the measurements in metric as well please? Thank you.

    Reply
    • Vicky and Ruth

      December 10, 2022 at 8:57 pm

      Hi Helen, we have a built-in automatic converter to metric. It's located on the right side of the title "ingredients" it shows US and M. Please take into consideration that it's an automatic metric converter and may not be 100% accurate.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

Seasonal

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+