Baked cranberry and pear pie with a lattice crust, a scoop of ice cream on a plate, Jus-Rol pastry packages, a pear, an orange, and a "Cookies for Santa" plate on a marble surface.

Festive Cranberry & Pear Pie

This Festive Cranberry & Pear Pie is a Christmas dessert pie that’s sure to delight all the family this winter. Packed full of juicy pears and tart cranberries it’s full of with festive flavour.

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Difficulty: Moderate
Total Time: 2 hours & 10 minutes
Servings: 6-8

Ingredients:

2x Jus-Rol Shortcrust Pastry
½ cup light brown sugar
½ cup granulated sugar
2x tbsp cornstarch
¾ teaspoon cinnamon
¼ teaspoon nutmeg
4-5 Pears
2x cups of cranberries (fresh or frozen)
2x tbsp orange juice
Zest of half an orange
1x tbsp unsalted butter
1x egg
2x tsp milk

Equipment:

Mixing bowls
Measuring spoons / cups
Slotted spoon
Pie tin / dish (9’’)
Peeler
Pastry brush
Greaseproof paper
Spray oil
Knives
Cookie cutters (Christmas themed - optional)

Method:

Spray your 9“ pie tin with spray oil.
Line a baking sheet with greaseproof paper and set both aside.
Roll out one of your Jus-Rol pastries into a 12” circle.
Line the pie tin with the pastry, gently pressing down the sides and the bottom. Trim off the excess pastry and set aside in the fridge.
Roll the second pastry and slice into long strips. Set aside in the fridge.
Combine the sugars, flour and spices in a bowl.
Peel and chop the pears into 1-inch chunks.
Add the pears to a bowl with the cranberries, orange juice and zest.
Mix in the dry ingredients until evenly coated.
Add the mixture to the pie crust using a slotted spoon, discarding extra liquid.
Cut the butter into small chunks and layer over the fruit mix.
Get the second pastry and weave the slices over the top of the pie mix.
Seal and trim the corners to the edge of the pie crust and crumb the edges to make it neat.
Add Christmas themed pastry cut outs to the top (optional).
Place in the fridge until the oven is preheated
Preheat the oven to 200C.
Mix the milk and egg and brush the egg wash over the crust before sprinkling over some brown sugar.
Bake for 20 minutes, reduce the temp to 180C and continue to bake for 40-50 minutes.
Keep an eye on the crust and it over browning, covering with foil if necessary.

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