Pear & Cranberry Pie



  • 1 prepared 9″ Pie Crust
  • 8 cups sliced unpeeled ripe pears (7 to 8 medium)
  • 1 cup fresh cranberries
  • 1/4 cup + 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons St. James Winery Cranberry Wine
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon sugar
  • 2 tablespoons caramel-flavor ice cream topping
  • Caramel flavored ice cream topping (optional)


  1. Preheat oven to 375°F.
  2. Place pie crust in a 9-inch pie plate. Leave an edge for crimping and do not prick bottom of pastry.
  3. Place 1/2 the pears in the pie plate. Cover pears with 1/2 the fresh cranberries, then add the rest of the pears.
  4. In a small bowl stir together the 1/4 cup sugar, the cornstarch, wine, and nutmeg.
  5. Drizzle evenly over pears. Cover loosely with foil.
  6. Bake for 40 minutes. Remove foil; sprinkle with the remaining tablespoon of sugar.
  7. Bake for 30 to 35 minutes more or until pastry is golden and filling is bubbly.
  8. Cool on a wire rack.
  9. While the pie cools, put remaining cranberries & caramel topping in a small non-stick saucepan. Bring to boil, reduce heat and boil for 1 minute, then pour over hot pie.
  10. Serve the pie warm with vanilla or caramel ice cream.
  11. Top with additional caramel sauce or….

Cook’s Note:

Make extra of the cranberry/caramel sauce for a more festive ice cream topper.