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Apple, Pear and Cranberry Pie

Apple, Pear and Cranberry Pie
  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 8
Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness is nicely offset by a crumbly brown-sugar-and-walnut topping.
September 21, 2011


  • Crust
  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • Filling
  • 3/4 cup (175 mL) sugar
  • 2 tbsp (25 mL) cornstarch
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground nutmeg
  • 3 cups (750 mL) thinly sliced, peeled tart apples
  • 3 cups (750 mL) thinly sliced, peeled ripe pears
  • 1/2 cup (125 mL) sweetened dried cranberries
  • Topping
  • 1/2 cup (125 mL) all-purpose flour
  • 1/4 cup (50 mL) packed brown sugar
  • 1/4 cup (50 mL) cold butter
  • 1/2 cup (125 mL) coarsely chopped walnuts


  • 1
    Heat oven to 400ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2
    In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
  • 3
    In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
  • 4
    Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

  • Success: Ripe Anjou or Bosc pears work well for pies. Choose fruit that is fragrant and slightly soft to the touch.
  • Serve With: This pie is delicious served warm, with a scoop of vanilla bean ice cream, and drizzled with caramel sauce.

No nutrition information available for this recipe
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