Pear and Cranberry Pie

Prep Time: 20 min
Total Time: 1 hr 30 min
Servings: 8

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


Crust and Filling

  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 2 medium ripe pears, peeled, cut into 1/4-inch slices
  • 1 cup (250 mL) fresh cranberries
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 tsp (1 mL) nutmeg
  • 1/2 cup (125 mL) sour cream
  • 3 eggs


  • 1 tsp (5 mL) cornstarch
  • 1 cup (250 mL) eggnog
  • 1 tbsp (15 mL) light rum or 1/2 tsp (2 mL) rum extract


  1. Heat oven to 425ºF. 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 350ºF. 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. Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 55 to 60 minutes 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.