Cranberry Pear Crumble Pie
A perfect fall dessert that’s a little out of the typical apple and pumpkin, this cranberry pear crumble pie is juicy, sweet, tart, and crunchy all at once. With a great crumble topping, the cranberries give a burst of sweet and tart flavor, and the pears round out the flavor with a slightly different taste than the usual apples in a pie. This will be your new fall and winter holiday addition.
Ingredients
Cranberry Pear Pie:
- 6 cups pears, peeled and cut into ½” cubes (about 5 pears)
- 1 cup cranberries, fresh or frozen
- ½ cup white granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon table salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ cup corn starch
Crumble:
- ⅓ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¾ cup all-purpose flour
Directions
- If using a homemade pie dough, roll it out to about 13 inches and line a 9” pie pan. Fit the pie dough into the pie dish and trim any excess. Crimp or flute the dough around the edges and refrigerate until ready to fill.
- Preheat your oven to 350°F/180°C.
- Peel, slice, and core your pears. Cut into roughly ½” cubes and place in a large mixing bowl. Add the 1 cup cranberries, ½ cup white and ¼ cup brown sugars, ¼ cup corn starch, 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon salt, 1 tablespoon lemon juice and 1 teaspoon lemon zest and stir to combine. Set aside.
- Cut the ⅓ cup butter into cubes and microwave on high for 30 seconds. Microwave in 20 second increments until fully melted and set aside to cool slightly. Mix ¾ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon in a small mixing bowl, then pour the slightly cooled butter over top. Mix loosely with a fork until a nice crumble comes together and set aside.
- Spoon the pie filling into your chilled pie dough, pouring any reserved juices over top. Now cover completely with your crumble topping and place onto a baking sheet set on a lower rack in your oven. Bake for 55-65 minutes until fully cooked. After 20-30 minutes, check on the color and cover with foil or a pie shield if the crumble seems to be browning too quickly.
- Serve warm or at room temperature with ice cream if preferred.
Notes
1) Pears – Use a preferred pear for this recipe. I like both Bartlett and Bosc, though I normally go with Bosc. Unlike apples for pie, cut pears into cubes instead of slices. Sliced pear can become mushy and mealy so you want larger chunks.
2) Cranberries – Fresh cranberries have a short sales season, typically sold from early to mid-November until January in the US. Frozen cranberries can be used instead, but just use from frozen, do not thaw. Do not substitute with dried cranberries.
Nutrition
Serving: 1sliceCalories: 329kcalCarbohydrates: 66gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 82mgPotassium: 198mgFiber: 5gSugar: 45gCalcium: 39mgIron: 1mg
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