Cranberry & pear pies

Cranberry & pear pies

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(7 ratings)

Prep: 40 mins Cook: 20 mins Plus chilling


Makes 8
These cute and festive pies make a good warm dessert or a tangy alternative to mince pies

Nutrition and extra info

Nutrition: per serving

  • kcal709
  • fat35g
  • saturates18g
  • carbs97g
  • sugars59g
  • fibre5g
  • protein9g
  • salt0.45g
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    For the almond pastry

    • 350g plain flour
    • 85g ground almonds
    • 140g caster sugar, plus extra to decorate
    • 225g butter, chopped



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the filling

    • 400g cranberries, fresh or frozen


      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 50g caster sugar
    • 25g cornflour
    • 325g jar orange curd (we used Waitrose Jaffa orange curd)
    • 450g just-ripe pears, peeled, cored and chopped



      Like apples, to which they are related, pears come in thousands of varieties, of which only a…


    1. To make the pastry, tip the flour, almonds and sugar into a food processor then pulse in the butter until the mixture resembles breadcrumbs. Pulse in up to 5 tbsp cold water until mixture comes together as a dough. Wrap in cling film and chill for 1 hr.

    2. To make the filling, tip the cranberries into a pan with the sugar and cornflour and stir well. Stir in the orange curd, then cook for a few mins until thickened. Add the pears and cook a few mins more, stirring frequently. Cool.

    3. Heat oven to 190C/170C fan/gas 5 with a large baking sheet inside. Roll out the pastry and use to line 8 x 10cm individual Yorkshire pudding tins (or 10cm individual tart tins). Spoon in the cooled filling. Roll out the rest of the dough and stamp out 4 x 9cm rounds to make lids. Cut out the centres with a medium star cutter.

    4. Carefully cover half the pies with the pastry lids and place the stars on a baking tray. Crimp the edges of each pie (if using straight edged tins) with your finger and thumb, brush the pies and stars with the egg then dredge with sugar. Bake the stars for 8-10 mins and the pies for 15-20 mins until golden. Dredge with more sugar once out of the oven. Place a star on the open pies and serve with cream or ice cream.

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    Comments, questions and tips

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    28th Dec, 2011
    This is the second year I have made these and loved it just as much. As no one is likes mince pies in our house, this has become a favorite. I use a muffin tin, which means they bake much better (I lined mine this year which made getting them out childs play). I did thicken the mixture with a bit of cornflour until I was happy with its consistency. I also froze it for the first time, popping it from the freezer to the oven for 15-20min gas mark 6 and they tasted crisp and freshly made!
    20th Dec, 2011
    I didn't have the right sized tins either so used a long rectangular flan tin instead. I gave it 5-10 mins longer in the oven and we thought it was really lovely with vanilla ice-cream. I'll be making this again.
    22nd Oct, 2011
    I made this in a flan dish topped with pastry stars. It was delicious- everyone enjoyed it and I will be making it again this year. It was really easy to make and made a lovely change from mince pies.
    22nd Dec, 2010
    Delicious, I made them smaller (in large bun tins) as served as an alternative to mince pies. The pastry made 18 pies. They were very well received. The sauce did take a while to thicken and there was plenty of it! I've frozen the surplus to use at a later date. Will definitely make again.
    19th Dec, 2010
    I used the suggested size of pie tins (10cm) and followed the recipe except I used lemon curd as could not find orange curd locally. The filling took longer to thicken than the recipe suggests and the pies needed to be cooked much longer in the oven than stated. I eventually turned the oven up. The finished pies were well recieved, but I doubt I will make them again.
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