Cook1 hr 30 mins
Scrumptious. From Food and Wine, '99. Use your own favorite pie dough or store bought.
Make and share this Pear-Cranberry Pie With Crumb Topping recipe from Food.com.
- 1 flaky pie dough
- 1 large egg, beaten with
- 1 tablespoon milk or 1 tablespoon cream
- 1 cup all-purpose flour
- 1⁄3 cup granulated sugar
- 1⁄3 cup packed light brown sugar
- 12 gingersnaps, crushed
- 1⁄8 teaspoon ginger
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter, melted and cooled
- 2 lbs ripe Anjou pears (about 5, peeled, halved, cored and sliced 1/4 inch thick)
- 1 1⁄2 cups fresh cranberries
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1⁄2 teaspoon pure vanilla extract
- 3⁄4 cup sugar
- 2 tablespoons cornstarch
- 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.
- 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.
- 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.
- 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.