Ginger Cranberry Pear Pie

Ginger Cranberry Pear Pie

The queen of pie shares a fall favorite, no slices needed!

by Stacey Mei Yan Fong


1 all butter crust, rolled out, crimped and frozen. (Homemade or store bought pie crust is fine. It's Friendsgiving, be thankful for shortcuts!)


3 cups firm but ripe Bosc pears, peeled, cored and shredded

2 cups fresh or frozen cranberries

¼ cup cornstarch

1 cup granulated sugar

½ tsp ginger 

½ tsp fresh sage leaves, chopped

¼ tsp kosher salt


1 cup all-purpose flour

½ cup pecan pieces

⅓ cup packed light brown sugar

2 tbsp fresh sage, chopped

¼ tsp ground cinnamon

1 tsp salt 

½ cup unsalted butter at room temperature 

2 tbsp Sizzle

Finishing & Topping:


Flaky sea salt 

Vanilla ice cream of your choice


Active Time: 45 min

Full Time: 1 hr 45 min

Serves 8

Prep the crust! Take your homemade or store-bought pie crust and roll out the dough on a lightly floured surface.


Ease your crust into your pie plate of choice, trim the edges leaving about an inch overhang, tuck the overhanging dough under itself and crimp or finish the edge with a fork. Whatever way you feel most comfortable this is your pie!


Freeze until firm, 15-30 minutes. This can be done up to three days ahead and left in the freezer till ready to use, making your life a breeze and pie baking come together in a flash.


Make the crumble! Start by toasting your pecans. Preheat your oven to 350 F. On a sheet pan lined with parchment paper spread your pecan pieces out in an even layer, drizzle Sizzle on to the pecans and toss lightly. Toast in the oven for 6-8 minutes until fragrant. Let cool completely. 


In a medium sized mixing bowl, mix the flour, brown sugar, pecans, sage, cinnamon and salt.


Rub the butter into the mixture with your fingers until the mixture resembles wet sand. Leave in fridge till ready to use so butter stays cold.


In a large mixing bowl, mix pears, cranberries, cornstarch, sugar, ginger, sage and salt to make the filling. Give it a good stir and let the mixture sit for 30 minutes.


Assemble your pie! Preheat your oven to 375 F. Place your frozen and prepped pie crust onto a sheet pan lined with parchment paper, sprinkle a little flour and sugar at the bottom of your crust, about 1 tsp each and swirl it around. This will help to ensure your pie will not have a soggy bottoms!


Using a slotted spoon, stir your filling and spoon your filling into the pie crust making sure to leave some liquid behind. Take your crumble from the fridge and crumble it on to the filling and pack it down.


Bake at 375 F for 1 hour, rotating the pan 90 degrees every 15 minutes to make sure the pie bakes evenly.


Serving time! Don’t bother slicing your pie! It's Friendsgiving, it’s a communal affair of love and tenderness. Top your warm pie with large scoops of vanilla ice cream, a generous drizzling of Drizzle and make it rain with flaky sea salt. Pass spoons around and tuck in. What's better than a pie enjoyed amongst the company of your friends that are your family whom you are the most thankful for.