There is nothing more scrumptious than pie this time of year! The Buzz Bakeshop's decadently delicious Almond Cranberry-Pear recipe features many favorite flavors of fall, and will have your holiday guests returning for a second slice!


  • 1 quart milk
  • 200 grams sugar
  • 80 grams egg yolks
  • 100 grams pastry cream powder
  • 4 ounces butter
  • vanilla bean if possible


  1. Heat milk, sugar, vanilla and half the butter. Whisk yolks and pastry cream powder and slacken with some of the warm milk.
  2. When the milk boils, whisk in the egg yolk mixture and whisk aggressively until the pastry cream boils. Remove from heat and whisk in remaining butter.
  3. Pour into container and cover with plastic on the surface. Cool.
  4. Before needed, blend in a food processor until smooth.


  • 2 ounces flour
  • 10 ounces almond paste
  • 4 ounces soft butter
  • 1/4 teaspoon salt
  • 1 T almond extract
  • 2 eggs


  1. Paddle almond paste, flour, salt, and extract, slowly add soft butter scraping well the entire time.
  2. Add eggs, mix and scrape down sides again.


1 can of poached pears
2 raw pie shells
Fresh or frozen cranberries
Apricot jam
Toasted almonds
Pearl sugar


  1. Have two assembled raw pie shells on a sheet pan and spread 400 grams blended pastry cream into each shell. Use a piping bag and pie the almond cream evenly in circles over the pastry cream.
  2. Slice poached pear halves into quarters and place six poached pear quarters on each pie.
  3. Top with fresh or frozen cranberries and press into the almond cream.
  4. Bake at 325 F for about an hour or until browned and set. The cranberries should not burn.
  5. Allow to cool and glaze with apricot jam and garnish with toasted almonds and pearl sugar.

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