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Pear Cranberry Pies & Tart

We promised to bring you not only delicious food, but also easy entertaining tips, so we’re serving this lovely Pear Cranberry Tart two ways. First up, the mini pies. Not only are these super-cute (you may have noticed that we like small food), but they are easier to eat if you're not seated at a table. Our second option is to make this as a free-form pie. It is easy, quick and makes a delectable winter dessert. We love ours with vanilla whipped cream, which may or may not have a dash of bourbon whipped into it…

For the Filling (for both mini pies and free-form pie):

1/3 cup (40g) sugar

2 tablespoons arrowroot (or cornstarch)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 pears, cut into small cubes for mini pies, and thin slices for free-form pie

1 cup (100g) cranberries

Combine the sugar, arrowroot, cinnamon, nutmeg in a large bowl. Add the pears and cranberries and stir until the fruit is well covered in the sugar mixture.

For the Mini Pear Cranberry Pies:

For the pie pastry, use the recipe below or a store bought, ready-rolled pie crust.

Prepare a mini muffin tin and spray it with a non-stick baking spray. Preheat the oven to 375F (190C). Roll out your pastry to 1/8 inch (3-4mm) thick and cut out little circles using a 2.5 inch (6cm) round cutter. Pop the rounds into the muffin tray, and fill to the top with the fruit mixture. Bake for 25-30 minutes. Allow to cool in the tin for 15 minutes before removing them, then transfer to a wire rack.

For the Free-Form Pie:

  • For the pie pastry, use the recipe below or use a store bought, ready-rolled pie crust.

  • Cream or milk for brushing the crust

  • Raw sugar for sprinkling

Preheat the oven to 375F (190C) and line a baking sheet with parchment paper. Roll out the pie crust to a circular shape. Spread the fruit mixture onto the pie crust leaving a 1 inch (2.5cm) border. Carefully fold the excess dough over the fruit, bit by bit. It doesn’t matter if it cracks a little, it adds to the rustic character of the pie. Brush with a little cream and sprinkle with raw sugar. Bake for 30-35 minutes, until the crust is golden and the fruit is cooked. Delicious served warm with whipped cream or vanilla ice cream.

Easy Pie Crust Recipe

We love Natasha’s Kitchen Recipe because it’s all butter (no shortening) and she explains the process very well! Find it here:

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