Apple, Pear and Cranberry Pie

Kitchen Tested
Prep Time: 30 min
Total Time: 1 hr 40 min
Servings: 8

Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness is nicely offset by a crumbly brown-sugar-and-walnut topping.



  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package


  • 3/4 cup (175 mL) sugar
  • 2 tbsp (25 mL) cornstarch
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground nutmeg
  • 3 cups (750 mL) thinly sliced, peeled tart apples
  • 3 cups (750 mL) thinly sliced, peeled ripe pears
  • 1/2 cup (125 mL) sweetened dried cranberries


  • 1/2 cup (125 mL) all-purpose flour
  • 1/4 cup (50 mL) packed brown sugar
  • 1/4 cup (50 mL) cold butter
  • 1/2 cup (125 mL) coarsely chopped walnuts


  1. Heat oven to 400ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
  3. In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
  4. Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any drips. Loosely cover pie with sheet of foil; bake 1 hour. Remove foil; bake 10 minutes longer or until apples are tender and topping is golden brown. Cool completely, about 1 hour, before serving.

Expert Tips

  • Ripe Anjou or Bosc pears work well for pies. Choose fruit that is fragrant and slightly soft to the touch.
  • This pie is delicious served warm, with a scoop of vanilla bean ice cream, and drizzled with caramel sauce.