Cranberry, Blood Orange & Pear Pie

"A tart fall pie with a touch of rosemary to really make it taste like Thanksgiving!!"
-- @bridgetherrmann
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  • Recipe Card
Prep time 1hr
Cook time 45mins
Serves or Makes: 1 pie

Recipe Card


  • 2 cups Cranberries
  • 3 sprigs Rosemary
  • 2 servings Blood oranges
  • 3 servings Bosc pears
  • 2 pkg Pre-made pie crusts
  • 1/12 teaspoons Cinnamon
  • 1/18 teaspoons Nutmeg
  • 2 teaspoons White sugar
  • 1/8 teaspoons Kosher salt
  • 1/2 cups AP flour
  • 4 tablespoons Unsalted butter


  • Step 1

    Pre-heat oven to 350. In a large pot, pour into 2 cups cranberries.Slice the pears, add those to the pot. Zest the oranges and add the blood orange zest.

  • Step 2

    Add the juice of one orange, along with the sugar, nutmeg, cinnamon and salt. Finely chop one sprig rosemary, add this.

  • Step 3

    Add one whole spring rosemary to pot. Turn on heat to medium high and cook down until a thick-jam like consistency; cranberries should no longer be whole.

  • Step 4

    Butter and flour a pie dish; roll out one disk of the pie dough. Remove whole spring rosemary from filling. Pour in the filling. (NOTE: you can of course make your own pie crust if you prefer as I do; I just use a generic online pie crust recipe with flour, butter, salt and ice water. Tip: to be able to better work the dough for braids and art, add a half tablespoon apple cider vinegar to your crust!)

  • Step 5

    Use Williams Sonoma fall pie cutters to do any design on top. Use excess to put pie dough on top of and cut out pieces.

  • Step 6

    Bake at 350 degrees, for 45 minutes or until crust is golden brown. May want to bake on top of a sheet tray in case fruit bubbles and drips over.