Pear Cranberry Pie

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I made this pie for Thanksgiving. It was a nice change from the traditional apple and pumpkin pie. Everyone loved it! Since, I couldn't find cranberry jam anywhere, it was omitted. Will definitely make this pie again.

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I followed the recipe religiously. The pie came out looking absolutely spectacular! I used 3 kinds of pears, just like he recommended. They were ripe and delicious (I tasted each kind as I cut them up. But when we sliced the pie and tried it, only one person out of a large group liked it. And that was because she doesn't like sweet pies. This recipe clearly needs more sugar (at least 1 cup instead of 1/2, which would help. Even with that, I think it would still be missing an important layer of flavor, but I'm not exactly sure what that should be. I do not recommend this pie at all, unless it is just to be a centerpiece, and will not be consumed.

Two other notes: I could not find cranberry jam anywhere, even after checking a regular, big-chain grocery store AND a specialty store. Second, further down in the recipe, it says "apples" instead of "pears". Looks like they recycled part of this recipe from some sort of apple pie recipe. Please proofread before posting Food Network!

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It was a good pie, the crust was good, the use of different pairs was a good idea, and the cranberies added a nice taste. I also noted thed that recipie does not say where to use the lime. and the TV show also did not use the line. I added the lime to the pears when the rest of the flour spices and jam is added to the pairs. Keep the good stuff comming AB

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I made this for an after thanksgiving dessert as a break from pumpkin pie and it turned out incredibly. However, I did have a few issues with some of the instructions, the recipe calls for lemon juice and never says exactly when to add it. I debated putting it on the pears to keep them from browning or putting with the cranberries, jam, tapioca etc. Another unknown was the placement of the pie on the floor of my oven, I have coils on the floor of my oven, not sure if everyone else does or not. I was weary of ruining my baking sheet so I ended up just baking it the whole time on the lowest rack and it turned out ok. Had to cover with foil shortly after wards though to keep my crust from burning. Other than those small tid-bits this pie is awesome and really fun and easy assuming you know some crust making basics.

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I just made this yesterday for Thanksgiving and it was fantastic! The crust was firm but flaky; the filling was sweet but not too sweet after that heavy meal; the three different kinds of pears made the texture more interesting than typical uniformly mushy pie filling. I will definitely make this again.

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The crust has twice as much flour as it should (or half as much fat and liquid. See Alton's other recipe for pie crust which calls for 6 oz flour to 3 oz butter and 1oz shortening.

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This is a wonderful recipe for a fun take on a fruit pie.

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i tried it today to make sure iwill do o.k. before i make it for relatives and it turned out perfect!!! I am usually a very cood cook but very bad at baking so thanks Alton for the details in your recipe.

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I just made this pie. The crust did not come out as planned. It was falling apart, I am hoping that I was able to recover the crust well enough so that the whole thing isn't a flop. Also, where am I suppose to find cranberry jam??? Stay tuned....