Cranberry Pear Pie

by Sarah

in Dairy-Free, Desserts, Egg-Free, Pies, vegan

Hello! I have finally made it out of finals week, so am posting some desserts made just before the storm. I made this pie for Thanksgiving dinner. It’s cranberry pear, which is a bit of a new pie flavor for me — but the taste is tart and yummy. And this pie is vegan! :O Cranberry Pear Pie I followed the recipe from Chloe Coscarelli’s vegan desserts cookbook, and it turned out great. For the dough, I used her recipe for a double pie crust, and the filling I used her cranberry pear pie filling recipe. Here is the filling before baking. It has a very thick and jelly like consistency. cranberry pear pie filling The shape of the pie was inspired by a picture I saw on pintrest a few months back (see here). Someone had used hearts to piece together the top of the pie, and it was so cute I had to try it myself. cranberry pear pie before baking My version places the hearts underneath the crust border for a flatter pattern, but you can also do it the way it was done originally and let the hearts rest above the crimped edge of the pie for a hump shape on the top of the pie. If you do i that way, I recommend increasing the recipe for the filling so it can provide a solid support for the top crust. cranberry pear pie hearts for crust To make the hears, I used a heart-shaped cookie cutter and cut hearts out of a flat rolled out pie crust. At the end you’ll have a pie of scraps like this. cranberry pear pie crust bitsBut you can continue rolling them flat to make more hearts, or into little balls to make baked dough balls. Cranberry pear pie top view Here’s some great videos on crimping pie: Classic style (the one I used here) Fancier crusts The most important part of crimping was having an overhang in the dough, so you can fold it under itself before you start crimping. This ensures a neat pie crust that also stands up on itself. When you’re baking, the pie crust will get brown faster than the rest of the pie. To make sure everything still looks even colored, put some foil around the crust halfway through baking.

Cranberry Pear Pie
Pie filling
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 12 ounces fresh cranberries
  • 1 cup maple syrup
  • 2 tablespoons orange juice
  • 2 pears, peeled and diced
  • ⅛ teaspoon salt
  • 2 teaspoons basalmic vinegar
  • 1 teaspoon pure vanilla extract
Pie Crust
  • 2.5 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup vegan margarine (I used Earth Balance)
  • 10 tablespoons ice-cold water as needed
  • soy milk for brushing
  • brown sugar for sprinkling
Make pie crust
  1. Mix flour, sugar, and salt. Add vegan margarine and cut into the flour mixture until crumbly.
  2. Add ice water 1 tablespoon at a time and mix with a spatula until dough holds together. Do not overwork till it's all flat. The crumbly texture has butter bits that will melt to create air pockets during baking.
  3. Make 2 discs out of the dough, and wrap in plastic wrap. Refrigerate till ready to use.
Make filling
  1. In saucepan, mix cranberries, maple syrup, orange juice, till boiling.
  2. Reduce heat to simmer for 10 min or until cranberries have popped.
  3. Add pears, cornstarch, salt, and cook a few more minutes with constant stirring.
  4. Remove from stove, stir in vinegar and vanilla, and let cool completely. Cover and refrigerate overnight (or a few hours at least).
Assemble pie
  1. Take one pie crust (one disc) from refrigerator and let soften to room temperature. Roll out to a circle that fits in the pie container with about a 1-2 inch overhang off the sides. The disc should be about ⅛ inch thick.
  2. Take out second pie crust and roll out into similar circle. Take heart-shaped cookie cutter and cut hearts out of the second pie crust.
  3. Fit first crust into the pie pan, and tuck the edge of the pie crust in. Crimp edges following the video above. Pour filling into to pie crust.
  4. Place hearts on the sauce, starting from the outside and working your way in, overlapping the hearts.
  5. Brush hearts and crust with soymilk, and sprinkle on brown sugar for added crisp
  6. Bake at 350F for 50-55 minutes, till the crust is well browned. If the edge of the crust browns too fast (compared to the hearts in the center), cover with foil.
Recipe for filling and pie crust are from Chloe's vegan desserts cookbook by Chloe Coscarelli

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{ 8 comments… read them below or add one }

1 Natalie @ Obsessive Cooking Disorder September 26, 2014 at 4:31 pm

the heart crust is so pretty! :)


2 Sarah September 27, 2014 at 8:20 am

Thanks! It was really fun to make!


3 Christine November 25, 2014 at 11:00 am

Beautiful!! I would love to try this recipe but I didnt see any baking temperature or time. Could you share what you did? Thanks!


4 Sarah November 25, 2014 at 10:27 pm

Hi Christine! I’m gad you like the pie. I baked at 350F. Good luck, let me know how it goes or if you have any questions!


5 Anonymous November 26, 2014 at 4:07 pm

350 degrees for how long?:)


6 Sarah November 26, 2014 at 7:52 pm

Thanks for clarifying! 350 degrees for 50-55 minutes, till the crust is well browned (the edge of the pie may brown faster than the hearts, so you can cover the edges with foil if you notice they are browning too fast while baking). I’ve updated this in the recipe. Let me know if you have any more questions!


7 Anonymous November 27, 2014 at 5:41 am

Thank you:). Happy Thanksgiving!

8 Sarah November 27, 2014 at 11:05 am

Happy Thanksgiving to you too! Hope the pie goes well!


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