Recipe by ratherbeswimmin'
A brightly colored pie.
Top Review by bill mayes
Its a homer over the fence! You have to like tart but its a great tart. The secret is the crumb crust. I used about a cup and a half of walnuts which I think was the right move. This is a great holliday pie but believe me its a great pie anytime. Want a different pie thats fantastic. Try this!
- 1 (9 1/2 inch) unbaked deep dish pie shells (refrigerated)
- 3 cups fresh cranberries, picked over for stems
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 2 large ripe pears, unpeeled, cored, and coarsely chopped
- 1 tablespoon fresh lemon juice
- 1 orange, zest of (finely grated)
- 1 1⁄2 tablespoons cornstarch
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
Nut Crumb Topping
- 1 cup walnut halves or 1 cup pecan halves
- 1⁄3 cup sugar
- 1⁄3 cup firmly packed light brown sugar
- 3⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup cold unsalted butter, cut into 1/4-inch pieces
Directions See How It's Made
- In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped.
- Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes.
- In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom.
- Add to the fruit and mix well.
- Transfer filling to the chilled pie shell; smooth the top with your hands to even it out.
- Place pie in a 400° oven, center rack; bake for 35 minutes.
- To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix.
- Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use.
- Remove pie from oven and lower temperature to 375°.
- Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands.
- Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front.
- Bake 30-35 more minutes or until the juices bubble thickly around the edge.
- May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning.
- Place pie on wire rack and let cool at least 1 hour before serving.