Pear Cranberry Eggnog Pie
I give you a delicious cousin to the original Pear Eggnog Winter Pie posted here in 2012.
Servings Prep Time
8slices 1hour
Cook Time
Servings Prep Time
8slices 1hour
Cook Time
  1. Prepare pie crust as directed, roll and plate.
  2. Pre-heat oven to 400
  3. Line pie crust with foil and fill shell with pie weights or dry beans/rice. Be sure to fill all the way to the top so the sides are weighted down as well – this will help prevent shrinking.
  4. Bake covered pie shell for about 20 minutes, then gently remove the foil. Pierce any puffed crust with a fork to let air out.
  5. Return to oven uncovered for about 10 minutes or until crust is just beginning to brown. Remove from oven and let cool while you make your filling.
  6. Turn oven down to 350
  7. Peel and cube pears, placing them in a small skillet or pot. Add cranberries, 1/4 cup sugar and lemon juice. Just take 1/2 of a lemon and give a quick squeeze over the fruit. Save that half to give the mixture a little more juice later. * See image below for a look at the size of the fruit. Each pear slice was cut into about four parts.
  8. Cook fruit mixture down over medium heat for about 8-10 minutes. Remove from heat when the fruit is just starting to soften and before all of the cranberries pop and get mushy.
  9. Add 1 1/2 teaspoon of fresh grated ginger root and any juice left in the half of lemon to the mixture – coat well and let cool while you put together your spices.
  10. In a small bowl, combine 1/4 cup sugar, nutmeg, cinnamon, flour and salt.
  11. In a medium bowl, beat 3 eggs with sugar/spice mixture.
  12. Add 2 teaspoons vanilla and 1 tablespoon of rum (optional).
  13. Add cream and mix well.
  14. Turn fruit mixture into the pie shell. Only fill the pie shell about half way – the fruit is going to cover the bottom and maybe just a little more. You will probably have some extra fruit and extra custard mix, so you can put it into a ramekin and make a little baby custard if you want.
  15. Slowly add the custard, covering the fruit and filling to just below the edges.
  16. Bake for about 35-40 minutes, JUST until the custard is set. You should take it out when it jiggles just a little bit in the middle. If making sugared cranberries, you can do this while the pie is baking.
  17. Remove from oven and let cool completely.
  18. Decorate with sugared cranberries. This is my best attempt – I am not artistic and I’m not sure this pie is intended to be a work of art. It’s just supposed to be delicious!
  19. This was my other attempt – it was supposed to be a snowflake. Making pies pretty is not my strength.
  20. Store in the refrigerator for up to three days. I served it with fresh whipped cream and some extra sugared cranberries. It was really, really good. Enjoy!