Try this fall-favorite pie as an alternative to the usual apple. In-season pears and fresh cranberries are a winning sweet-tart combo.
Ingredients
- ½ (15 oz) pkg rolled pie crust, room temperature
For filling:
- 6 ripe Anjou or Bosc Pears
- 1 ½ cups fresh or frozen cranberries
- ¼ cup all-purpose flour
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- ½ lemon
For crumble:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ tsp ground cinnamon
- 4 tbsp unsalted butter
To serve (optional):
- Vanilla ice cream
Steps
- Preheat oven to 350°F. Unroll pie crust and fit into a 9” pie plate. Trim and crimp edges of crust. Chill in refrigerator as you prepare filling.
- For filling: Peel, core and cut pears into ½”-thick slices. In a large bowl, combine pear slices, cranberries, flour, sugar, cinnamon, ginger and salt. Zest 2 teaspoons from lemon into bowl and squeeze juice over top. Stir to combine.
- For crumble: In a medium bowl, combine flour, brown sugar and cinnamon. Cut up butter and add to bowl. Using a fork or your fingers, gently mix together and break up butter, until mixture is crumbly.
- Remove pie crust from refrigerator and place on a rimmed baking sheet. Spoon pear-cranberry filling into crust, leaving behind any juices. Sprinkle crumble over top.
- Bake pie until crumble is lightly browned, 55 to 60 minutes. If edges begin browning too quickly, tent a piece of foil over pie. Let cool completely (the pie filling will set as it cools). Serve with vanilla ice cream, if desired.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Nut Free
- Baking
- Holiday
- Egg Free