• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Cranberry-Pear Cream Pie with Gingersnap Crust

November 22, 2016 by theeverykitchen@gmail.com 5 Comments

Jump to Recipe Print Recipe

Cranberry-Pear Cream Pie with Gingersnap Crust | www.theeverykitchen.com
Want to know what the best kitchen thrill is? Do this: Pick out a complicated recipe. A baked good – because those are always harder. Decide you want to change it. Choose a flavor combination that maybe no one has ever used before and you’re unsure if anyone will ever use again. Cranberry-Pear Cream Pie. Will it work? Will it taste okay? First thrill: The pre-taste taste. Dip your spatula in Cranberry-Pear sugary liquid and taaaaste. Ohhhh taaaaste it… cause yes, that works.


Cranberry-Pear Cream Pie | www.theeverykitchen.com
Then keep at it. Spend quite a bit of time muttering to yourself, “I don’t think this is what it’s s’posed to look like… is it? Is there too much liquid…? orrrrr… not enough. I think there’s too much. No, I’m going to add more. Nevermind. Just wait. I’m just going to wait. I’m going to cross my fingers. Say a prayer. Ask the universe to come together for me. Just. This. Once. Like, the universe has definitely been there for me in the past, but please just one more time, I’m begging. Please work!” Then pop your pie into the fridge for a couple of hours. Try to nap to get pie things off your mind, but don’t actually fall asleep for the worry of it all.

Cranberry-Pear Cream Pie with Gingersnap Crust | www.theeverykitchen.com
Then the real-taste taste. Slice into that Cranberry-Pear Cream Pie. Slice all the way through that Gingersnap Crust. Take a bite. Let the creamy flavor fill your mouth, hit all the sides of your tongue. Close your eyes and let the tart-sweet, buttery, luscious curd give you goosebumps and continue this slow enjoyment and utter bewilderment at the goodness of what you just made. Then sink your teeth into the crust. Your eyes snap open. That sweet-spicy-nutty-buttery-crispy wedge fights for the driver’s seat. You don’t know what’s better, the crust or the filling. And who cares, ’cause damn! that is a good pie.

Gingersnap Crust | www.theeverykitchen.com
Cranberry-Pear Cream Pie | www.theeverykitchen.com
Friends, that is the single best kitchen thrill. Being 99 percent sure that your kitchen experiment will be a complete failure and then finding out that it is, on the contrary, quite exquisite. That is Cranberry-Pear Cream Pie with Gingersnap Crust.

Cranberry-Pear Cream Pie with Gingersnap Crust | www.theeverykitchen.com
And because I’m jet-lagged and it’s almost midnight and my body clock is so weird right now and because I can’t see the floor in my room, I’m halfway unpacked, I can’t figure out whether my radiator is off or just doesn’t work, I bowled a 92 tonight and it’s freezing outside, which is a sort of shock after 100 degree Thailand, I’m going to leave you with that beautiful story of how this pie came to fruition and all the feel good feels that came with it and I am going to bed.

[Yes, I was recently in Thailand and sometime in the future when I’m not busy with Thanksgiving foods and Christmas foods and New Year’s party foods, I will make Thai food and blog about it and share a ton of gorgeous photos from my trip. I should do it sooner rather than later, so I don’t forget one single beautiful, funny, enlightening detail.]

Love, Danielle

Cranberry-Pear Cream Pie with Gingersnap Crust | www.theeverykitchen.com

Gingersnap Crust | www.theeverykitchen.com
5 from 1 vote
Print

Cranberry-Pear Cream Pie with Gingersnap Crust

Adapted from a recipe for Cranberry-Lime Pie with Gingersnap Crust by Bon Appetit.
Servings 8
Author Danielle Cushing

Ingredients

For the crust:

  • 4 ounces gingersnap cookies
  • 1 cup pecans
  • 3 tablespoons unsalted butter melted
  • 3 tablespoons brown sugar

For the filling:

  • 8 ounces fresh cranberries divided
  • 8 ounces fresh pear cored and diced, divided
  • 2 1/2 cups sugar divided
  • 3 large eggs
  • 2 large egg yolks
  • zest and juice of 1 lemon
  • pinch salt
  • 3/4 cup unsalted butter room temperature

Instructions

For the crust:

  1. Preheat oven to 350 degrees F. Place gingersnaps and pecans in a food processor and pulse until finely ground. Add butter and brown sugar and pulse to combine. Place the dough into a 9-inch pie dish and press firmly into the bottom and up the sides. Bake until firm and slightly darkened, about 15 minutes. If crust starts to brown before becoming firm, cover in foil and continue to bake. Let cool before filling.

For the filling:

  1. Place a large saucepan over medium-high heat. Add 6 ounces cranberries and 6 ounces pears, reserving the rest for garnish. Add 1 cup sugar and 1/4 cup water and bring to a boil. Reduce heat and allow to simmer until cranberries burst and the liquid has thickened, about 15 minutes. Let cool. Puree in a food processor until smooth.
  2. Using a double-boiler, cook the cranberry-pear puree, eggs, egg yolks, lemon zest and juice, salt, 1/2 cup sugar over simmering water. Stir often until curd thickens, about 10 minutes. Let cool to room temperature.
  3. Transfer curd to large mixing bowl. Using an electric mixer, beat curd on medium-high and add butter slowly and in small pieces. Curd should start to look lighter in color. When all the butter is incorporated and the mixture is smooth, spread evenly in the pie crust. Chill until firm, about 2 hours.

For the garnish:

  1. Place a small pan over medium heat. Add 1/2 cup sugar and 1/2 cup water and bring to a simmer. Stir until sugar is dissolved. Add remaining cranberries and diced pear and cook about 1 minute, until slightly softened. Transfer fruit to a wire rack set inside a baking sheet. Chill about 30 minutes until fruit is no longer sticky.
  2. Place remaining 1/2 cup of sugar in a small bowl. Toss chilled fruit in the sugar until well-coated. Top pie with sugared fruit and serve.

 

More from my site

  • Gingersnap Icebox Cake with Cranberry Mascarpone Whipped CreamGingersnap Icebox Cake with Cranberry Mascarpone Whipped Cream
  • Rum Pumpkin Praline PieRum Pumpkin Praline Pie
  • Dark Chocolate Bourbon Pecan PieDark Chocolate Bourbon Pecan Pie
  • Thanksgiving FavoritesThanksgiving Favorites
  • Cranberry Cream Cheese Dip with Candied PecansCranberry Cream Cheese Dip with Candied Pecans
  • Strawberry Lemon Buttermilk PieStrawberry Lemon Buttermilk Pie

Filed Under: christmas, dessert, holiday dishes, sweet things, thanksgiving Tagged With: cranberry, gingersnap, pear, pie

Previous Post: « Thanksgiving Favorites
Next Post: Simply Braised Chicken Thighs with Root Vegetables »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Comments

  1. Ellen

    November 22, 2016 at 11:33 am

    That sounds amazing! Happy Thanksgiving!

    Reply
    • theeverykitchen@gmail.com

      November 27, 2016 at 12:06 pm

      5 stars
      HAPPY THANKSGIVING! I hope yours was lovely! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2023 · Foodie Pro & The Genesis Framework