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Cranberry Pear Pie with caramel

November 21, 2015 By Jessica

Hey there, I’m back with another pie brimming with cranberries and pears!

Cranberries are burst of color in the late fall and could not come at a better time of year. It’s one of my favorite ingredients this time of year. Just when produce is beginning to pale in color, lo and behold, the festive cranberry for cakes, cookies, muffins, jams, dressings, and of course, the iconic sauce on Thanksgiving…and pie…SO good in pie. 

You probably have your Thanksgiving menu honed in and are ready to go but before you do your final check we need to talk about this pie. Cranberries have such a chameleon-like way about them; turning its’ (very) tart self into sweet little gems with some sugar and spice. Then add pears, specifically Seckel, a firmer, less sweet pear for texture and good for baking and Bosc, a more sweet variety that also holds up well when baked for a blend of sweet and tart in every bite. I was inspired by salted caramel apple pie from The Four & Twenty Blackbirds Pie Books; it will have you smitten. They also have a pie shop in Brooklyn but nothing gluten free or gluten, dairy free (sad face).

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Let’s wait 2 hours to let it cool and redistribute fruit juices before slicing.

Don’t use just love the vibrant color?

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Not that this pie needs caramel, but it is the holiday season, so let’s dress it up with caramel… that caramel, by the way, from the pie book is hands down the best caramel I’ve had. It’s thick and buttery without any butter! I drizzle it over the pie and onto each plate for more slathering action. It’s the holidays you guys so I’m sugaring it up.  🙂

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When entertaining allergies, your guests will never feel like you made this “allergy free” and what I mean by that is, you know when you are invited to a party and they ask you to specify allergies on your RSVP card? And then come to the party and served a plate covered in plastic wrap that looks like it came from the back of an airplane? You know what I’m talking about…that “it’s allergy free made just for you” can feel isolating. I know the feeling all too well and make sure that my guests never feel that way, so it has to be good enough for EVERYONE. Yes, it’s gluten, dairy, soy, (and nut if using rice milk) and egg free but forget that it’s an “allergy free pie” rather more a pie that your gluten, dairy, cheeseburger eaters will love and may become one of your family favorites too. 

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Oh, and reference to the cheeseburger eaters is for those who balk when they hear it’s also “vegan”. Somehow you will forget that it doesn’t have any of the aforementioned ingredients while eating it and one pie is not enough … that adding just another spoonful here and there may have you looking at your caramel vessel and wonder why you only made a cups worth. It also may have you wondering how to sneak any leftovers to have with your coffee before the kids get up the next morning. Hypothetically speaking. 😉

Have a great weekend!

cranberry-pear-pie-recipe-from-jessicas-kitchen-gluten-free-dairy-free-egg-free-vegan

cranberry-pear-pie-recipe-from-jessicas-kitchen-gluten-free-dairy-free-egg-free-vegan

Cranberry Pear Pie with Caramel - gluten free, dairy free, soy free, egg free, vegan
 
Save Print
Prep time
1 hour 30 mins
Cook time
55 mins
Total time
2 hours 25 mins
 
Inspired by apple pie with salted caramel recipe from The Four & Twenty Blackbirds Pie Book that is a family favorite of ours. The flaky, buttery crust (yes really!) is filled with sweet pears and bright tart cranberries, a perfect union for some very good pie and even better with a good drizzle of rich caramel on top!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: serves 8
Ingredients
  • For the pie crust:
  • 1 package Bob’s Red Mill GF Pie Crust
  • 8 tablespoons (4 oz) organic palm shortening, cut up into pieces
  • 12 tablespoons (6 oz) earth balance soy free spread, cut into pieces
  • 1 teaspoon distilled white vinegar
  • 7 tablespoons ice water (I leave more like ½ cup in a measuring cup with an ice cube, for easy measuring at the counter)
  • 1 cup plus 3 tablespoons cane sugar, divided
  • ¼ cup water
  • 4 ounces (1 stick) non-dairy soy free butter (I use Earth Balance)
  • ½ cup coconut creamer, original flavor (I use So Delicious brand)
  • juice of 2 small lemons (about 2 tablespoons)
  • 7-8 pears (1½ pounds), Bosc, Comice, and or Seckel varieties - I used Bosc and Comice
  • 3 cups fresh cranberries (1½ pounds)
  • 2-3 dashes Angostura bitters
  • ½ cup cane or raw sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly grated nutmeg
  • pinch of crushed black pepper
  • ½ teaspoon kosher salt
  • ¼ cup potato starch (tapioca or arrowroot starch work too)
  • “Egg” Wash (3 tablespoons melted Earth Balance buttery spread with 3 teaspoons coconut milk)
  • Demerara sugar
Preparation
  1. Preheat oven temperature to 375 degrees F (190 C) with a baking sheet set on the lower third part of the oven.
  2. Prepare two pie crusts per instructions on my apple pie recipe post, use one to line a pie dish, the second to roll out a flat sheet ¼-1/8 inch thick almost the size of the parchment paper (step by step can be found on apple pie or pumpkin pie post). Transfer to a baking sheet to give support. Refrigerate both.
  3. Meanwhile prepare caramel, combine 1 cup of cane sugar and the water in a medium saucepan and cook over medium heat until sugar has dissolved. Do not stir during this process. Add non-dairy buttery spread and bring to a boil. Continue to cook over medium heat until mixture turns a reddish-golden brown color and it covered with bubbles.
  4. Note: swirl the saucepan to see the color of the mixture under all the bubbles. Remove from heat and immediately but slowly add the coconut creamer (be careful, the mixture will violently boil) and quickly whisk mixture well. It will appear dark brown and thin (it will thicken while chilling), set aside in the refrigerator while you prepare the cranberry pear filling and finish pie crust.
  5. Take out pie crust shell and flat dough sheet from refrigerator, then line pie shell with parchment paper and pie weights. Par bake for 10 minutes.
  6. Meanwhile, pour lemon juice into a large bowl, add cranberries. then peel, core and slice (1/4-1/2 inch thick) pears. Add to lemon juice. Sprinkle 3 tablespoons cane sugar over pears, toss to combine and set aside to soften and release some of the juices, 30 minutes.
  7. Note: Skipping this step will make the pie too wet.
  8. While waiting for pears to release liquids, prepare top crust.
  9. For the top crust:
  10. Using top half of the flattened dough, cut out lengthwise ½ inch wide strips and 1-inch wide strips. Set aside.
  11. Meanwhile, in a small bowl, sprinkle the Angostura bitters over ½ cup of sugar. Add cinnamon, allspice, nutmeg, black pepper, kosher salt, and potato starch, mix well. Add prepared cranberries and pears to the sugar-spice mixture, without the remaining juices. Gently toss pears, leaving the remaining liquid behind, to fully coat and evenly distribute the sugar-spice mixture.
  12. Add fruit to par-baked crust as tightly as possible, with minimal gaps.
  13. Then carefully lift up prepared strips using a long icing spatula or a sheet of paper (it also works well) and place over fruit filled pie. The center of the pie will take the longest strips and shorter ones toward edges. Making sure each (strip) end touches crust edge, then gently pinch into the crust.
  14. When done, prepare logs to become the crimped edge on the crust.
  15. Grab half of handful worth of dough and roll out four one to half-inch sized logs, about 5 inches long, then place each on top of pie edge and gently pinch dough (moving downwards) to blend and seal on pie shell and over edges of lattice strips. Then crimp edge. If dough feels stiff wait 5-10 minutes until pliable.
  16. Chill the pie in the refrigerator for 10 minutes. Liberally brush crust with “egg” wash then generously sprinkle raw sugar all over. Place onto pre-heated baking sheet (careful!) and bake for 50-55 minutes, rotating the pie midway, until deep golden brown and juices are bubbling. Test the pears with a skewer or toothpick, they should be tender with a slight bit of resistance.
  17. Allow to cool, 2-3 hours before serving. Drizzle caramel on top of pie and serve slightly warm or room temperature with remaining caramel on the side
  18. Note: Par-baking the crust will allow you to make the pie a day or two before serving. I have made this two days prior to serving, keeping it in the refrigerator, and the crust was not soggy on the bottom.
  19. The pie will keep refrigerated for three days or two days at room temperature, lightly covered.
  20. Notes:
  21. Making a pie from start to finish takes time, no matter what your skill level is. You will need to allow 4-5 hours from crust making to eating (this includes 2 hours of cooling before cutting).
  22. Baking times can range depending on the type of pie dish. Temperature given for this pie is based on ceramic pie dish. A metal pan conducts more heat, lower by 25 degrees F and add 5-10 more minutes of baking time (keep an eye on it to judge) may be needed, whereas a glass pan can be baked at 400 degrees F with the same baking time.
  23. I found this recipe needs a par-baked crust since the dough along the sides and bottom tasted somewhat raw. With that, the authors do use standard gluten flours for their pies, which as you know can make a big difference as with this pie.
  24. Lining the pre-baked pie and filling with weights prevents puckering and air pockets in the dough. Gently remove to prevent pulling the par-baked dough.
3.4.3177

Have a fabulous weekend!

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Filed Under: dessert, entertaining, holiday, vegan Tagged With: dairy-free, dessert, entertaining, gluten-free, holiday, soy-free, vegan

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Comments

  1. Rachel says

    November 21, 2015 at 12:29 pm

    Your killing me with these pies! I'm drooling!!! Love all the pics. :)
    Reply
    • Jessica says

      November 21, 2015 at 5:04 pm

      Haha thanks Rachel!!
      Reply
  2. Heather says

    November 21, 2015 at 12:39 pm

    After having your apple pie last year I can only imagine what this cranberry pear pie must taste like! I love cranberry and definitely giving this a try! Thank you for sharing your egg free pie recipes.
    Reply
    • Jessica says

      November 21, 2015 at 5:03 pm

      Thanks Heather, glad you enjoyed it! Hope you love it as much as we do...enjoy!
      Reply
  3. Beth says

    November 21, 2015 at 12:57 pm

    This looks beautiful Jessica. I've made your apple cupcakes with caramel topping which was thicker than the caramel shown here. Is this different? Also, can I make the caramel today to serve on Thanksgiving and refrigerate the pie shell until Thursday?
    Reply
    • Jessica says

      November 21, 2015 at 5:02 pm

      Yes, the caramel on the cupcakes is thicker and stickier to hold on to the cupcake (less fat) whereas this one is more for drizzling and needs more fat. The caramel will stay fresh up to two weeks. It would be better to freeze the crust until Wednesday if you plan on baking on Thursday. If you are planning to make it two days ahead, then yes it's fine to keep it in the fridge for a few days. Hope that helps...enjoy!
      Reply
  4. Shelley says

    November 21, 2015 at 1:05 pm

    I get looks all the time when I say it's gluten free and vegan! These photos have me wanting to set aside time tomorrow to make this!
    Reply
    • Jessica says

      November 21, 2015 at 4:57 pm

      Yes, the disbelief that it could be good, I'm with you! It is well worth I must say. Music and pie making go very well together. :)
      Reply
  5. Lori says

    November 21, 2015 at 1:37 pm

    I don't even like pears and I want this! Beautiful pie!
    Reply
    • Jessica says

      November 21, 2015 at 4:56 pm

      Haha, thanks Lori!! :)
      Reply
  6. Zoe says

    November 21, 2015 at 2:18 pm

    I'm not much of a decorating pie person, do you think I can top with a crumble and bake same amount of time?
    Reply
    • Jessica says

      November 21, 2015 at 4:56 pm

      Crumble works well too, same baking time but be sure to watch the clock at the 45-minute mark, depending on your fat/flour ratio it can burn the top. If looking for a crumble, try my banana cake with streusel crumble...enjoy!
      Reply
  7. Patricia says

    November 21, 2015 at 3:23 pm

    Striking pie Jessica! I would like to make this for Christmas for my red and green themed dinner party. I willfreeze the until then but was wondering if I can freeze the fruit mixture? Making your pumpkin pie tomorrow and would like to prepare this too. Thanks. :)
    Reply
    • Jessica says

      November 21, 2015 at 4:53 pm

      I haven't frozen the fruit mixture before so I'm not sure, but I wouldn't try it when serving guests just in case it mushes up. You can, however, make the fruit filling the day before and certainly freeze the crust until Christmas (freezer wrapped well). Let me know how you like the pumpkin...enjoy!
      Reply
  8. Gina says

    November 21, 2015 at 6:52 pm

    Your apple pie bakes at 350 F and much longer. Any reason this pie is at a higher temperature and shorter baking time? Thanks!
    Reply
    • Jessica says

      November 22, 2015 at 8:14 am

      My apple pie was inspired by the Williams-Sonoma cookbook. The apple pie is just as good, but a little different, less browning on the dough, and more baking time. Baking the pie at a higher temperature requires shorter baking time and will caramelize the crust more. I can't really say the two pies taste that different, in terms of texture and crust, other than this pie has some crispier edges and the apple pie is flakier. Hope that helps!
      Reply
  9. Jessie says

    November 21, 2015 at 7:06 pm

    Pie oh pie. How beautiful! This is definitely going to be on my Thanksgiving table. Thanks for the recipe.
    Reply
    • Jessica says

      November 22, 2015 at 7:58 am

      Thanks Jessie! Hope you love it as much as we do! Enjoy!
      Reply
  10. Marg Birbenbaum says

    November 22, 2015 at 10:37 pm

    I want to make this tomorrow. I bought all bosc pears since the other one wasn't available. Will it make the pie too sweet (with caramel)? I plan to serve it with coconut whipped cream. Thanks! :)
    Reply
    • Jessica says

      November 25, 2015 at 2:41 pm

      I don't think so, it will make a more juicy filling. Do make sure to remove all the liquid and add 1 extra tablespoon of starch to absorb any additional juice. Enjoy!!
      Reply
  11. Melissa says

    November 24, 2015 at 10:40 am

    I managed most of the lattice design and it smells and looks amazing! I did grab a spoon of the filling before baking omg!! Can't wait to serve this to my family and cheeseclothing my turkey!!
    Reply
    • Jessica says

      November 25, 2015 at 2:28 pm

      It makes the house smell all holidayish, love that! That filling raw is delicious, but wait until you try it in the pie...it's goodness I tell ya...enjoy!!
      Reply
  12. Jill says

    November 9, 2016 at 9:06 am

    This looks wonderful! I want to make the crust this week to freeze then make the pie the day before Thanksgiving. Would that affect the final result? Thanks!
    Reply
    • Jessica says

      November 9, 2016 at 7:37 pm

      Not at all, you can certainly freeze the crust ahead. I do it all the time. Enjoy! :)
      Reply

Trackbacks

  1. Shredded Brussels Sprouts Salad with Persimmon, Jicama, and Coconut Chips – From Jessica's Kitchen says:
    November 23, 2015 at 9:23 pm
    […] things, all read during dessert. And this year’s dessert is gonna be Pumpkin Pie and the Cranberry Pear Pie, both just […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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