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Pear and Cranberry Pie

Name: Pear and Cranberry Pie
Prep time: 20 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 medium ripe pears, peeled, cut into 1/4-inch slices; 1 cup fresh cranberries; 1/2 cup sugar; 1/4 teaspoon nutmeg; 1/2 cup sour cream; 3 eggs; 1 teaspoon cornstarch; 1 cup dairy eggnog; 1 tablespoon light rum or 1/2 teaspoon rum extract

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Prep 20 min
Total 1 hr 35 min
Ingredients 10
Servings 8

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Refrigerated pie crust makes quick work of this delightful dessert, topped with a warm eggnog sauce.

By Pillsbury Kitchens

Updated Aug 21, 2020

Ingredients

Crust and Filling

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 medium ripe pears, peeled, cut into 1/4-inch slices
1 cup fresh cranberries
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 cup sour cream
3 eggs

Sauce

1 teaspoon cornstarch
1 cup dairy eggnog
1 tablespoon light rum or 1/2 teaspoon rum extract

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell as directed on box using 9-inch glass pie plate. Prick crust generously with fork.
2

Bake 9 to 11 minutes or until golden brown. Reduce oven temperature to 350°F. Cool 5 minutes. Layer pear slices and cranberries in baked crust.
3

In medium bowl, with wire whisk, beat sugar, nutmeg, sour cream and eggs until smooth and well blended. Pour evenly over fruit.
4

Bake 15 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until custard is just set and pears are fork-tender. Cool completely, about 1 hour.
5

In small saucepan, mix cornstarch with 1 tablespoon of the eggnog until mixture is smooth. With wire whisk, beat in remaining eggnog; cook over medium heat 6 to 8 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in rum. Serve warm sauce over pie. Store pie and sauce in refrigerator.

Tips from the Pillsbury Kitchens

tip 1
This pie is best served the day it is baked. Our photo team chose it as their favorite dessert.
tip 2
You can make this pie in a 9-inch tart pan with removable bottom. Because the sides of the tart pan are not as high as a pie plate, place a cookie sheet on the rack under the tart before baking to catch any drips. Bake the tart 50 to 55 minutes.

Nutrition Information

290 Calories, 13g Total Fat, 5g Protein, 38g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 6g; 31%

Trans Fat: 0g

Cholesterol: 110mg; 36%

Sodium: 180mg; 8%

Potassium: 160mg; 5%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 2g; 8%

Sugars: 19g

Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 4%; 4%

Calcium: 8%; 8%

Iron: 2%; 2%

Exchanges:

1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;