Introduction
The holidays are all about sharing good food, creating memories, and celebrating with loved ones. And what better way to ring in the season than with a stunning Vegan Cranberry and Pear Holiday Pie? This vibrant dessert features a luscious combination of sweet pears and tangy cranberries, all wrapped in a flaky, golden crust. It’s the perfect blend of festive flavors, making it the ultimate pie to serve at any holiday gathering—whether you’re vegan, plant-based, or simply looking for something fresh and delicious.
As someone who loves both traditional and modern twists on holiday pies, I was inspired to create a dessert that combines the season’s best fruits with a wholesome, plant-based approach. This pie is packed with seasonal goodness, offering a tart-sweet balance between the pears and cranberries, and the earthy warmth of spices like cinnamon and nutmeg. The result is a showstopper pie that everyone—vegan or not—will adore.
This recipe is simple to make and naturally dairy-free and egg-free, making it perfect for those with dietary restrictions or anyone who wants to try a more plant-based version of a classic holiday dessert. Plus, with its bright colors and warm, cozy flavors, it’s the perfect ending to any festive meal!
Why You’ll Love This Recipe
- Festive Flavors: The combination of tart cranberries and sweet pears is a holiday classic that feels both seasonal and special.
- Vegan-Friendly: Completely free from dairy, eggs, and animal products, this pie is ideal for anyone following a plant-based lifestyle or those with dietary restrictions.
- Flaky, Buttery Crust: The vegan pie crust is just as flaky and delicious as its traditional counterpart, using plant-based butter for that rich, buttery flavor.
- Easy to Make: With just a few simple steps, this pie is easy to assemble, even if you’re new to vegan baking.
- Impressive and Beautiful: The contrast of the ruby red cranberries and golden pears creates a visually stunning pie that will be the centerpiece of your holiday table.
Preparation Time and Servings
- Total Time: 1 hour 45 minutes (including cooling time)
- Servings: This recipe serves 8-10 generous slices.
- Nutrition Facts (per slice):
Calories: 250
Protein: 2g
Carbs: 50g
Fat: 9g
Ingredients
Here’s what you’ll need to make this festive, plant-based pie:
Pie Crust:
- 2 ½ cups (310g) all-purpose flour (This forms the base of the crust)
- 1 cup (220g) vegan butter, cold and cubed (You can use a dairy-free margarine or coconut oil as a substitute)
- 1-2 tablespoons ice water (To help bring the dough together)
- ¼ teaspoon salt (For flavor balance)
Filling:
- 3 large pears, peeled, cored, and sliced (Pears provide a sweet, juicy base for the filling)
- 1 ½ cups fresh cranberries (Tart cranberries add a burst of flavor and color)
- ¾ cup coconut sugar (A less refined sweetener that adds a subtle caramel-like flavor)
- 2 tablespoons cornstarch (To thicken the filling)
- 1 tablespoon lemon juice (For brightness and to balance the sweetness)
- ½ teaspoon ground cinnamon (A warming spice that adds depth)
- ¼ teaspoon ground nutmeg (A cozy, aromatic spice that complements the pears)
- Pinch of salt (To enhance the flavors)
Topping (Optional):
- Plant-based milk, for brushing the crust (Optional, for a golden finish)
- Coarse sugar, for sprinkling on top (Optional, for a slight crunch and added sweetness)
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
- Make the Dough: In a large mixing bowl, combine the flour and salt. Add the cold vegan butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized bits of butter throughout. It’s important to keep the butter cold to achieve a flaky texture in the final pie crust.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together. You may not need all of the water. Be careful not to overwork the dough; it should be just moist enough to hold together when pressed.
- Chill the Dough: Turn the dough onto a lightly floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This helps the dough rest and firm up, making it easier to roll out.
Step 2: Prepare the Filling
- Prepare the Pears: Peel, core, and slice the pears into thin, even slices. If you have a variety of pears, like Bartlett or Bosc, those work particularly well in pies.
- Toss the Fruit: In a large bowl, combine the sliced pears and cranberries. Add the coconut sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Toss gently to coat the fruit evenly in the sweet, spiced mixture.
Step 3: Roll Out the Pie Dough
- Roll the Dough: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter (large enough to fit a standard 9-inch pie dish). Try to keep the dough as even as possible, rotating it every few rolls to prevent sticking.
- Transfer to Pie Dish: Carefully transfer the rolled dough into a 9-inch pie dish. Gently press the dough into the dish and trim any excess dough hanging over the edges, leaving about 1 inch of overhang.
Step 4: Assemble the Pie
- Fill the Pie: Pour the prepared cranberry and pear filling into the crust, spreading the fruit evenly. Use a spoon to gently pack the filling down to ensure there are no air pockets.
- Top the Pie: If you prefer a top crust, roll out the second half of the dough and place it over the filled pie. You can either cut it into strips to create a lattice top or simply cover it with a full top crust. If using a full top crust, make sure to cut a few slits in the top to allow steam to escape while baking.
- Crimp the Edges: Crimp the edges of the crust with your fingers or a fork to seal the pie. If you’re using a full top crust, fold the edges under and crimp them together to form a tight seal.
Step 5: Bake the Pie
- Brush and Sprinkle: Brush the top crust with a little plant-based milk to give it a golden, shiny finish. Optionally, sprinkle the top with a little coarse sugar for added crunch and sweetness.
- Bake: Place the pie on a baking sheet (to catch any drips) and bake in a preheated 375°F (190°C) oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Step 6: Cool and Serve
- Cool the Pie: Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and makes it easier to serve.
- Serve and Enjoy: Slice the pie into wedges and serve with a scoop of vegan vanilla ice cream, whipped coconut cream, or enjoy it on its own.
How to Serve
- Pairing with Drinks: This pie pairs beautifully with a glass of spiced apple cider, vegan hot chocolate, or a light white wine like Pinot Grigio. The sweetness of the pear and the tart cranberries complement these drinks perfectly.
- Toppings: For an extra festive touch, serve this pie with vegan whipped cream, a dusting of cinnamon sugar, or a handful of toasted pecans for a bit of crunch.
- Ice Cream: A scoop of vegan vanilla ice cream or coconut milk ice cream will add a creamy contrast to the tart fruit filling.
Additional Tips
- Keep Your Butter Cold: The key to a flaky pie crust is to keep your butter as cold as possible. You can even chill your mixing bowl and pastry cutter in the freezer before making the dough for extra coldness.
- Chill the Pie Dough: Don’t skip the chilling step for the dough. It prevents the crust from shrinking as it bakes and ensures a tender, flaky texture.
- Thickening the Filling: If you prefer a thicker filling, you can increase the amount of cornstarch to 3 tablespoons, especially if you
’re using juicier pears.
- Customize the Spices: If you love a specific spice, like cloves or ginger, feel free to add a pinch or two for a personalized flavor twist.
Recipe Variations
- Add Nuts: Stir in some chopped walnuts or pecans into the filling for added texture and a nutty flavor that pairs wonderfully with the pears.
- Sweetener Options: You can substitute coconut sugar with maple syrup, agave nectar, or a stevia-based sweetener for a lower glycemic index option.
- Gluten-Free: If you need a gluten-free version, simply use a gluten-free all-purpose flour blend for the crust.
Freezing and Storage
- Storage: Leftover pie can be stored in the refrigerator for up to 3 days. Cover the pie with plastic wrap or foil to keep it fresh.
- Freezing: You can freeze the whole pie (before baking) for up to 3 months. To bake from frozen, simply add 10-15 minutes to the baking time.
- Reheating: To reheat leftovers, place the pie in a preheated 350°F (175°C) oven for about 15-20 minutes until warmed through.
FAQ Section
Can I make this pie ahead of time?
Yes! You can prepare the pie a day in advance and refrigerate it. If you’re preparing it early, just make sure to let it cool completely before covering and storing.
Can I use frozen cranberries?
Yes, you can use frozen cranberries in place of fresh. Just make sure to thaw and drain them before using them in the filling.
What if I don’t have vegan butter?
You can substitute coconut oil or a dairy-free margarine in place of vegan butter. The crust will still be delicious!
Can I make this pie gluten-free?
Yes, by substituting a gluten-free flour blend for the all-purpose flour, you can easily make this pie gluten-free.
Conclusion
This Vegan Cranberry and Pear Holiday Pie is the perfect dessert to enjoy this holiday season. It’s easy to make, bursting with festive flavors, and can be enjoyed by everyone at your table, whether they follow a vegan lifestyle or not. The sweet pears, tart cranberries, and warm spices come together in a beautifully flaky crust, making this pie a true crowd-pleaser.
Try it out this holiday season and enjoy a plant-based twist on a classic dessert. Don’t forget to share your creations with me—I’d love to see how your pie turns out!
Happy baking, and here’s to a joyous, flavorful holiday season!
PrintVegan Cranberry and Pear Holiday Pie: A Festive, Plant-Based Delight
- Total Time: 1 hour 45 minutes
Description
This Vegan Cranberry and Pear Holiday Pie is a delightful plant-based twist on a classic holiday dessert. Bursting with the sweet, juicy flavor of ripe pears and the tartness of fresh cranberries, this pie offers the perfect balance of fruity goodness. The warm, comforting spices like cinnamon and nutmeg create a festive aroma, making it an ideal dessert for any holiday gathering. The buttery, flaky crust is both vegan and gluten-free, ensuring everyone can indulge in its delicious layers. Whether you’re vegan or not, this pie is sure to become a favorite at your holiday table, offering a deliciously sweet and slightly tangy bite in every forkful. It’s the perfect combination of seasonal fruits with a modern, plant-based touch, making it both a treat for the taste buds and a heartwarming addition to any festive spread.
Ingredients
For the Pie Crust:
- 2 ½ cups (310g) all-purpose flour (This forms the base of the crust)
- 1 cup (220g) vegan butter, cold and cubed (You can use a dairy-free margarine or coconut oil as a substitute)
- 1–2 tablespoons ice water (To help bring the dough together)
- ¼ teaspoon salt (For flavor balance)
For the Filling:
- 3 large pears, peeled, cored, and sliced (Pears provide a sweet, juicy base for the filling)
- 1 ½ cups fresh cranberries (Tart cranberries add a burst of flavor and color)
- ¾ cup coconut sugar (A less refined sweetener that adds a subtle caramel-like flavor)
- 2 tablespoons cornstarch (To thicken the filling)
- 1 tablespoon lemon juice (For brightness and to balance the sweetness)
- ½ teaspoon ground cinnamon (A warming spice that adds depth)
- ¼ teaspoon ground nutmeg (A cozy, aromatic spice that complements the pears)
- Pinch of salt (To enhance the flavors)
For the Topping (Optional):
- Plant-based milk, for brushing the crust (Optional, for a golden finish)
- Coarse sugar, for sprinkling on top (Optional, for a slight crunch and added sweetness)
Instructions
Step 1: Prepare the Pie Crust
- Make the Dough: In a large mixing bowl, combine the flour and salt. Add the cold vegan butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized bits of butter throughout. It’s important to keep the butter cold to achieve a flaky texture in the final pie crust.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together. You may not need all of the water. Be careful not to overwork the dough; it should be just moist enough to hold together when pressed.
- Chill the Dough: Turn the dough onto a lightly floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This helps the dough rest and firm up, making it easier to roll out.
Step 2: Prepare the Filling
- Prepare the Pears: Peel, core, and slice the pears into thin, even slices. If you have a variety of pears, like Bartlett or Bosc, those work particularly well in pies.
- Toss the Fruit: In a large bowl, combine the sliced pears and cranberries. Add the coconut sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Toss gently to coat the fruit evenly in the sweet, spiced mixture.
Step 3: Roll Out the Pie Dough
- Roll the Dough: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter (large enough to fit a standard 9-inch pie dish). Try to keep the dough as even as possible, rotating it every few rolls to prevent sticking.
- Transfer to Pie Dish: Carefully transfer the rolled dough into a 9-inch pie dish. Gently press the dough into the dish and trim any excess dough hanging over the edges, leaving about 1 inch of overhang.
Step 4: Assemble the Pie
- Fill the Pie: Pour the prepared cranberry and pear filling into the crust, spreading the fruit evenly. Use a spoon to gently pack the filling down to ensure there are no air pockets.
- Top the Pie: If you prefer a top crust, roll out the second half of the dough and place it over the filled pie. You can either cut it into strips to create a lattice top or simply cover it with a full top crust. If using a full top crust, make sure to cut a few slits in the top to allow steam to escape while baking.
- Crimp the Edges: Crimp the edges of the crust with your fingers or a fork to seal the pie. If you’re using a full top crust, fold the edges under and crimp them together to form a tight seal.
Step 5: Bake the Pie
- Brush and Sprinkle: Brush the top crust with a little plant-based milk to give it a golden, shiny finish. Optionally, sprinkle the top with a little coarse sugar for added crunch and sweetness.
- Bake: Place the pie on a baking sheet (to catch any drips) and bake in a preheated 375°F (190°C) oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Step 6: Cool and Serve
- Cool the Pie: Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and makes it easier to serve.
- Serve and Enjoy: Slice the pie into wedges and serve with a scoop of vegan vanilla ice cream, whipped coconut cream, or enjoy it on its own.
- Baking and Chilling Time: 45-50 minutes for Baking time | 1-2 hours for chilling time
Nutrition
- Calories: 250 kcal
- Fat: 9g
- Carbohydrates: 50g
- Protein: 2g