Pear-Cranberry Pie With Crumb Topping

READY IN: 1hr 50mins
Recipe by MarraMamba

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

Top Review by 2Bleu

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-

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a