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Cranberry-Pear Pie with Vanilla Bean Crust

Cranberry-Pear Pie with Vanilla Bean Crust
Total Time:
3 1/2 hours
Active Time:
20 minutes


... For the crust
1 cup cold unsalted butter, cubed
2 vanilla beans
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon kosher salt
4–5 tablespoons ice water
... For the filling
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
4 medium ripe, firm pears
2 cups fresh (or frozen) cranberries
Raw (coarse) sugar, optional


  • Cut butter into cubes. Slice vanilla beans in half lengthwise; scrape out seeds.


  1. Prepare crust. Process flour, sugar, and salt in food processor bowl, pulsing 3–4 times until combined. Add butter; pulse 5–6 times or until crumbly. Pulse in vanilla beans. Drizzle water, 1 tablespoon at a time, pulsing until dough begins to form a ball and pull away from the sides. Divide dough in half; form each half into a disk shape. Wrap each in plastic wrap and chill at least 1 hour.
  2. Preheat oven to 350°F. Roll dough to 1/8-inch thickness on a lightly floured work surface. Carefully roll crust onto rolling pin; unroll into 9-inch pieplate without stretching. Trim edge of crust so that 1/2 inch of overhang remains. Roll out remaining dough to same thickness and cut into 1/2-inch strips. Cut some strips in half lengthwise to make 1/4-inch strips. Cover both with plastic wrap; set aside.
  3. Prepare filling. Place pie on baking sheet (to catch any drips). Combine in large bowl: sugar, brown sugar, flour, cinnamon, vanilla, and salt. Peel and core pears; slice pears thinly (4 cups). Add pears and cranberries to sugar mixture; toss to combine. Spoon mixture into piecrust.
  4. Arrange dough strips in lattice design over filling. Alternate between thick and thin strips. Press ends of strips into bottom crust to seal. Fold bottom crust overhang over ends of strips and crimp edges. Brush top of crust with water and sprinkle with raw sugar.
  5. Cover edge of pie with foil. Place on middle oven rack; bake 40 minutes. Remove foil; bake 30–35 more minutes or until crust is golden. Cool on wire rack for 1 hour before serving.

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Nutritional Information

CALORIES (per 1/8 recipe) 500kcal; FAT 24.00g; SAT FAT 15.00g; TRANS FAT 1.00g; CHOL 60mg; SODIUM 170mg; CARB 68g; FIBER 5.00g; SUGARS 30g; PROTEIN 5g; CALC 4%; VIT A 15%; VIT C 10%; IRON 10%

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