Cranberry-Pear Pie

Rate this recipe

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 2-crust
  • 3 cups sliced apples
  • 2 cups Thompson seedless grapes
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • ¼ teaspoon salt
  • ¼ teaspoon ground cardamom
  • 2 tablespoons butter
  • 2 tablespoons milk


  1. Preheat oven to hot (450°F.).

  2. Line a nine-inch pie plate with half of the pastry.

  3. Place the cranberries and water in a saucepan. Cover and cook for six to eight minutes, until the skins pop. Add the tapioca, sugar, salt and pears. Mix well and cool. Turn into the prepared pie plate and dot with the butter.

  4. Cut the remaining pastry into strips and make a lattice top for the pie; or cover with solid pastry. Trim, turn under, and flute the edge. Prick the crust to allow for escape of steam if a solid crust is used.

  5. Bake the pie for ten minutes. Reduce the heat to moderate (350°F.) and cook for thirty minutes longer, until browned. Cool.

Part of