Spiced Ginger Pear & Cranberry Pie

You guys Christmas is practically here… besides taking photos with Rascal everything morning (so stinking guilty of doing this) we have been wrapping presents, buying last minute presents (lol) and getting all of our holiday plans sorted!

I realized last night that alcohol is probably the best gift you can give someone. My dad always used to an annual December booze trip to bevmo and buy everyone some kind of bottle for the holidays. I used to think it was strange as a kid but man do I get it now in my adult life. It’s the universal, end all be all, can’t go wrong gift. They will never want to take it back. They will always use it. It’s seriously great. If you get a bottle of whiskey or wine this year from me … you know why. 

Friday were headed to my grandpas for Christmas eve eve. This is a tradition year after year.

But Saturday! We are going to do a little family (jared, rascal and myself) mini trip up to big bear! Or somewhere to the mountains. Having been in Colorado the last two years Jared and I are a little itchy for a snow ball fight so hopefully we can make that happen! 

It’s as if every day until Christmas is a little mini Christmas and I love it!

I wanted to give you guys a little last minute pie inspo! It’s also an easy gift if you can’t give booze, give food!

Or maybe you have a dessert obligation at your Christmas potluck party that you’re attending?! Either way this pie has some warm winter flavors that are so cozy for this time of year. My favorite part about this pie is the grated ginger! You take a bite and get that “what’s in here?!” feeling that I love! Enjoy and happy holidays! 

Ginger Pear & Cranberry Pie

2 – nine inch pie dough disks (homemade or store bought)
6 Large Bartlett or Red or Green Anjou Pears, thinly sliced
1 1/2 Cups of whole fresh cranberries
1 Cup of granulated sugar
3 Tablespoons of corn starch
1/2 Teaspoon of salt
1 Tablespoon of freshly grated ginger
1 Tablespoon of freshly grated orange zest
Juice from 1/2 small orange
1 Whole egg
1 Tablespoon of milk

Preheat oven to 350 degrees Fahrenheit

Roll out pie disks on a marble or pastry board to a 9 inch diameter. Add one disk to the bottom of a 9-inch pie pan. In a large bowl add thinly sliced pears, cranberries, sugar, cornstarch, salt, grated ginger, grated orange zest and orange juice. Mix well and let fruit mixture macerate for 10-15 mins. Pour pie into prepared pie crust. Top with lattice to liking or just place entire dough piece over pie filing.

In  small bowl whisk together egg + milk. Brush egg mixture over visible pie crust. Bake pie for 60-75 minutes or until crust is golden brown and fruit mixture is bubbling. 

Allow to cool for one – two hours before serving.