Pear Cranberry Pie

Pear and cranberry pie

This pie was last year's holiday pie winner in our family. My usual pumpkin pie which is the typical fave was a the second runner up, beating a new grain free pie I created, my pecan pie!! So believe me, this is a goodie! I really like how the pears bring out that beautiful custard flavor, sprinkled with a little tartness of the cranberries.



  • 1/4 cup ghee or 1 stick grass fed butter
  • 3 tbsp xylitol
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1/4 cup Tigernut flour
  • 2 tbsp quinoa flour
  • 1/2 organic lemon: rind and juice


  • 3 eggs
  • 1/2 cup xylitol
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 6 tbsp soft ghee
  • 1/4 cup cassave flour
  • 1 cup fresh or thawed cranberries and 2 tbsp xylitol OR 1/2 cup dried cranberries
  • 3 large Bosc pears peeled, cored and sliced lengthwise



  1. Heat ghee with sugar and salt for crust in a small pot. Once all ingredients are melted, let it bubble for a bit on low heat.

  2. Let the ghee mixture cool, then blend in vanilla extract, lemon rinds and juice, and all flours - one type at a time, using a handheld mixer.

  3. The dough will be very crumbly so for the last step you have to roll up your sleeve and use your hands to kneed it with a few strokes into a ball.
  4. Now it's your choice if you roll it out between two parchment papers with a rolling pin and transfer it into your tart dish or you flatten the ball as much as you can and then push the dough into the tart dish. The result will be the same… the crust will cover the tart dish

  5. Place the parchment paper on top of dough and pour your tart dish full with your choice (whatever you have at home) of dry legume. I choose chickpeas - of course ;).

  6. Bake on 350F for 18 minutes. Then take out your weights (legumes) and bake it for 5 more minutes till it begins to golden.

  7. Cool crust.


  1. Whisk eggs, xylitol, vanilla extract, & salt together.

  2. Add in soft (or melted and cooled) ghee and cassava flour, whisk well to combine.
  3. If you are using fresh or thawed cranberries, toss them in xylitol and scatter half of it on bottom of the cooled crust.

  4. Place pears on top in a pretty circular shape, slightly overlapping each other.
  5. Scatter remaining cranberries on top and pour egg mixture on top.
  6. Bake at 350F for 45-48 minutes or until filling is a bit puffed. Remove from oven and let it cool completely before diving in.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating