Take good old apple pie a step further with fresh pears and dried cranberries. The filling’s tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.
Apple, Pear and Cranberry Pie
- Prep Time 30 min
- Total 1 hr 40 min
- Servings 8
- Ingredients 12
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups thinly sliced, peeled tart apples
- 3 cups thinly sliced, peeled ripe pears
- 1/2 cup sweetened dried cranberries
Topping
- 1/2 cup Gold Medal™ all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold butter
- 1/2 cup coarsely chopped walnuts

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
-
Step2In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
-
Step3In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
-
Step4Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.
Nutrition
440
Calories
18g
Total Fat
2g
Protein
69g
Total Carbohydrate
41g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 150mg
- 6%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 69g
- 23%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 41g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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