Pear-Cranberry Pie With Crumb Topping

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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

Ingredients Nutrition


  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. 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. 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. 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.
Most Helpful

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-

2Bleu January 02, 2008

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!

Ppaperdoll November 25, 2007