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    You are in: Home / Recipes / Pear-Cranberry Pie With Crumb Topping Recipe
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    Pear-Cranberry Pie With Crumb Topping

    Pear-Cranberry Pie With Crumb Topping. Photo by 2Bleu

    1/3 Photos of Pear-Cranberry Pie With Crumb Topping

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    MarraMamba's Note:

    Scrumptious. From Food and Wine, '99. Use your own favorite pie dough or store bought.

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    Units: US | Metric

    • 1 flaky pie dough
    • 1 large egg, beaten with
    • 1 tablespoon milk or 1 tablespoon cream




    1. 1
      On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
    2. 2
      MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
    3. 3
      MAKE THE FILLING: Preheat the oven to 350°. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.
    4. 4
      Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.

    Ratings & Reviews:

    • on January 02, 2008


      This recipe made it into Book #179627. This pie is wonderful. For the crust I used a ready made refridgerated one. and I took the other reviewers advice and blind baked the shell for 10 minutes. (Good advice as it turned out perfect) I did not have anjou pears, so I used 4 bosc pears. Other than that, made to specs. I thought it may be too tart because of alot of cranberries, but it wasn't. A perfect blend of fruit. Oh, and the gingersnap cookies for the topping? I just hand crumbled them, leaving some larger peices and oooh are they yummy treats on the topping! Thanks for sharing MM. -B&B-

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    • on November 25, 2007


      I made this for Thanksgiving and really liked it, but the one thing I would change would be to blind-bake the crust before adding the filling because the bottom and sides were soggy. I used a metal pan, which might've been the problem. I suspect I'd have had better luck with my stoneware pie pan. The streusal topping was yummy, and made enough to cover the filling completely. I thought the pear-cranberry filling didn't have much liquid, but that didn't seem to be a problem at all. I'll definitely make this a regular holiday-table pie. Thanks MarraMamba, for posting!

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    Nutritional Facts for Pear-Cranberry Pie With Crumb Topping

    Serving Size: 1 (1980 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4394.0
    Calories from Fat 1512
    Total Fat 168.1 g
    Saturated Fat 77.4 g
    Cholesterol 457.6 mg
    Sodium 1910.2 mg
    Total Carbohydrate 706.7 g
    Dietary Fiber 47.0 g
    Sugars 400.5 g
    Protein 40.6 g

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