2 ratings

Pear, Double Cranberry and Apple Lattice Pie

Get an extra dose of cranberry with this pie
Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling

You get more than your share of cranberry in this pie that you can be more than thankful for. 

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.


  • 1 recipe double crust pie dough
  • 2 1/2 ripe, but still a bit firm, Bartlett pears
  • 1 1/2 Honeycrisp or Golden Delicious apples
  • 2 Cups fresh cranberries
  • 3 Tablespoons unsalted butter
  • 3/4 Cups sugar
  • 3 Tablespoons cornstarch
  • 1 Cup dried cranberries
  • 1/2 Teaspoon grated fresh orange zest
  • 1/8 Teaspoon salt
  • Cream or milk, coarse sugar


Make pie dough and refrigerate it as directed.

Working between two sheets of floured wax paper, roll out one disk into a 12-inch circle.

Remove the top sheet of wax paper and use the bottom sheet to flip the crust into a 10-inch pie pan.

Gently smooth the crust into the pan, without stretching it.

Roll the edge of the dough under so it sits neatly on the edge of the pie dish.


Roll the second disk of pie dough between the sheets of floured wax paper into an 11-inch circle.

Slide onto a cookie sheet and refrigerate while you make the filling.

Peel and core the pears.

Slice into 1/4-inch wide wedges; put into a bowl.

You should have 6 generous cups.

Peel and core the apples.

Cut into 3/4-inch chunks; you should have about 3 1/2 cups.

Add to the pears.

Stir in fresh cranberries.

Heat butter in large deep skillet over medium-high until melted; add pears, apples and fresh cranberries.

Cook, stirring, until nicely coated with butter, about 2 minutes.

Cover and cook to soften the fruit, 3 minutes.

Add sugar and cornstarch; cook and stir until glazed and tender, about 5 minutes.

Remove from heat; stir in dried cranberries, orange zest and salt.

Spread on a rimmed baking sheet; cool to room temperature.

While the fruit mixture cools, heat oven to 425 degrees.

Pile the cooled fruit into the prepared bottom crust.

Use a very sharp knife to cut the rolled top crust into 18 strips, each about 1/2 inch wide.

Place 9 of those strips over the fruit filling positioning them about 1/2 inch apart.

Arrange the other 9 strips over the strips on the pie in a diagonal pattern. (If you want to make a woven lattice, put one strip of dough over the 9 strips on the pie and weave them by lifting up and folding to weave them together.)

Crimp the edge of the bottom crust and the lattice strips together with your fingers.

Use a fork to make a decorative edge all the way around the pie.

Use a pastry brush to brush each of the strips and the edge of the pie with cream.

Sprinkle strips and the edge with the coarse sugar.

Place pie on a baking sheet.

Bake at 425 degrees, 25 minutes.

Reduce oven temperature to 350 degrees.

Use strips of foil to lightly cover the outer edge of the pie.

Continue baking until the filling is bubbling hot and the crust richly golden, about 40 minutes more.

Cool completely on a wire rack.

Serve at room temperature topped with whipped cream or ice cream.

To rewarm the pie, simply set it in a 350-degree oven for about 15 minutes.