Pear-Cranberry Pie With Crumb Topping
Scrumptious. From Food and Wine, '99. Use your own favorite pie dough or store bought.
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INGREDIENTS
Nutrition- 1flaky pie dough
- 1
- 1
TOPPING
- 1
- 1⁄3cup granulated sugar
- 1⁄3cup packed light brown sugar
- 12gingersnaps, crushed
- 1⁄8teaspoon ginger
- 1⁄8teaspoon salt
- 1⁄2
FILLING
- 2
- 1 1⁄2cups fresh cranberries
- 2tablespoons fresh lemon juice
- 1teaspoon finely grated lemon zest
- 1⁄2teaspoon pure vanilla extract
- 3⁄4cup sugar
- 2tablespoons cornstarch
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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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