Refrigerated pie crust makes quick work of this delightful dessert, topped with a warm eggnog sauce.
Pear and Cranberry Pie
- Prep Time 20 min
- Total 1 hr 35 min
- Ingredients 10
- Servings 8
Ingredients
Crust and Filling
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 medium ripe pears, peeled, cut into 1/4-inch slices
- 1 cup fresh cranberries
- 1/2 cup sugar
- 1/4 teaspoon nutmeg
- 1/2 cup sour cream
- 3 eggs
Sauce
- 1 teaspoon cornstarch
- 1 cup dairy eggnog
- 1 tablespoon light rum or 1/2 teaspoon rum extract
Instructions
-
Step1Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell as directed on box using 9-inch glass pie plate. Prick crust generously with fork.
-
Step2Bake 9 to 11 minutes or until golden brown. Reduce oven temperature to 350°F. Cool 5 minutes. Layer pear slices and cranberries in baked crust.
-
Step3In medium bowl, with wire whisk, beat sugar, nutmeg, sour cream and eggs until smooth and well blended. Pour evenly over fruit.
-
Step4Bake 15 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until custard is just set and pears are fork-tender. Cool completely, about 1 hour.
-
Step5In small saucepan, mix cornstarch with 1 tablespoon of the eggnog until mixture is smooth. With wire whisk, beat in remaining eggnog; cook over medium heat 6 to 8 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in rum. Serve warm sauce over pie. Store pie and sauce in refrigerator.
Nutrition
290
Calories
13g
Total Fat
5g
Protein
38g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 36%
- Sodium
- 180mg
- 8%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 19g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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