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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 recipe with step by step instructions.

Cranberry Pear Pie

  • Author: Vicky & Ruth
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x


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!



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


  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 1/2 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 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
  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 1/2 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


  • 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