Without even meaning to, I’ve posted exclusively Thanksgiving-appropriate recipes for the past week, and when I look forward to the coming week’s posts, they’re all Thanksgiving-y, too. So, whether you like it or not, we’re smack dab in the middle of my first ever Baked Greens Thanksgiving Extravaganza! I love it when I do awesome things without even meaning to.
Also: I took these pictures OUTSIDE in the pouring rain (okay, I was on the porch. But I was wet and freezing). If that’s not some serious pie dedication, I don’t know what is. It’s also why they’re extra grainy and dark, but whatever. When there’s pie involved, we don’t need perfect pictures. We just need extra scoops of ice cream. 
This rustic tart (crostata, gallete, etc- call it what you will- it’s a flat pie) has been on my mind for weeks. The beauty of making a pie this way is that you end up with something that is:
crispy on the bottom (no soggy pie crust here!!)
easier to prepare than a whole pie
quick-cooking
and can be made a few days in advance, if necessary.
Plus, there’s a special, secret ingredient in this pie: candied ginger! Honey-sweet pears, tart cranberries, and spicy-sweet candied ginger get tossed together with honey, orange juice, cornstarch, and a little vanilla extract to make for a perfectly sweet-tart pie. I intentionally made this pie minimally sweet so that it could be topped with ice cream or a dollop of sweetened whipped cream. I mean, warm pie + cold, creamy ice cream? HEAVEN. 
Let’s not forget about the crust, here, people. It’s homemade (just do it- the store bought stuff tastes like butter-flavored play-dough. There. I said it.) and loaded with cinnamon and vanilla. I used all white whole wheat flour because I love it, but you could certainly use all-purpose or any ratio of AP and whole wheat, if you’re nervous about it. I love the flavor and texture the whole wheat flour adds, and in addition to being packed full of fiber and protein, the whole wheat flour helps make this pie a little extra sturdy. I also like to bake my pies close to the bottom of the oven to get the crust extra crisp; you could actually lift up a slice of this pie and eat it like a piece of pizza. 
I hope you love this pie as much as I do! It’s sweet, tart, and a little spicy from the candied ginger. The crust is buttery, flaky, and so easy to make/work with. If you make this recipe, let me know! Comment here to tell me all about it, or take a picture and tag me #bakedgreens on Instagram so I can see all your beautiful Thanksgiving pies!
Cranberry-Pear Tart with Cinnamon Whole Wheat Crust
Ingredients
Cinnamon Whole Wheat Pie Dough
- 1 1/4 cups white whole wheat flour*
- 8 Tablespoons 1 stick cold butter
- 1/4 cup cold water
- 1 Tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- a pinch of salt
Cranberry-Pear Filling
- 3 firm pears any variety
- 2 cups cranberries
- 1/4 cup candied ginger
- 1/3 cup honey**
- 2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
- juice of half an orange
Instructions
- 1. Make pie dough. By hand: put flour, cinnamon, and salt in a mixing bowl. Dice butter into cubes, and mix into the flour with your fingers, smooshing the butter into smaller pieces. Add 1/4 cup water, honey, and vanilla, and stir with a wooden spoon until just combined. If too dry, add 1-2 Tablespoons more water. Use your hands to form it into a ball, then flatten into a disc. Wrap with plastic and put into the fridge while you make the pie filling. In a food processor: add all ingredients and pulse until just combined. Refrigerate as above.
- 2. Preheat oven to 375 degrees Fahrenheit. Adjust the oven rack to be in the bottom third of the oven (close to the bottom). Line a sheet pan with parchment paper.
- 3. Prepare the filling: Dice the pears and candied ginger into small cubes, peeling the pear first if desired (I didn't). Add all remaining ingredients to a bowl with the pears, and stir well to combine.
- 4. Make the pie: roll out the dough on a floured countertop until you have a 10-12-inch circle. Pick up the dough and transfer it to the parchment-lined pan. Dump the filling into the center of the dough, and spread until about 3 inches from the edges. Quickly fold up the edges of the dough over the filling, creating a round pie. Transfer to the oven and cook for 40-45 minutes, or until crust is browned and pears are soft.
- 5. Remove pie from oven and let cool at least 15 minutes. Serve warm or at room temperature, preferably with a scoop of ice cream or a dollop of sweetened whipped cream.
Notes
**This pie is more on the tart than sweet side. If you prefer a sweeter pie, increase the honey to 1/2cup.