Pear-Cranberry Pie With Crumb Topping
2
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Scrumptious. From Food and Wine, '99. Use your own favorite pie dough or store bought.
- Ready In:
- 1hr 50mins
- Yields:
- Units:
2
People talking
ingredients
- 1 flaky pie dough
- 1 large egg, beaten with
- 1 tablespoon milk or 1 tablespoon cream
-
TOPPING
- 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
-
FILLING
- 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
directions
- 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.
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RECIPE MADE WITH LOVE BY
@MarraMamba
Contributor
@MarraMamba
Contributor
"Scrumptious. From Food and Wine, '99. Use your own favorite pie dough or store bought."
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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-Reply
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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!Reply
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