Cranberry Pear Crumble Pie

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Sally’s

Total Time

6 hours, 55 minutes

Prep Time

3 hours

Cook Time

55 minutes

Rating

(24)

Ingredients

8-10 servings

Buttery Flaky Pie Crust or All Butter Pie Crust (my recipes both make 2 crusts; freeze the 2nd half for later use)
6 cups 1/2-inch chunks of peeled pears (about 5 medium pears)
1 cup fresh or frozen cranberries (do not thaw)
1/2 cup (100g) granulated sugar
1/4 cup (31g) all-purpose flour (spooned & leveled)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 Tablespoon (15ml) lemon juice
Crumble Topping:
1/2 cup (100g) packed light or dark brown sugar
1 teaspoon ground cinnamon
3/4 cup (94g) all-purpose flour
5 Tablespoons (71g) unsalted butter, melted and slightly cooled

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Preparation

Inline ingredients (beta)

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Step 1

Prepare my pie crust recipe or butter pie crust through step 5.

Step 2

After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).

Step 3

Roll out one of the discs of chilled dough on a floured work surface until you have a circle 12 inches in diameter. Place the dough into a 9-inch pie dish and tuck it in with your fingers. Flute or crimp the pie crust edges. Chill in the refrigerator or freezer.

Step 4

Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl.

Step 5

Combine the brown sugar, cinnamon, and flour together for the crumble topping. Pour the melted butter on top and gently mix with a fork until crumbles form.

Step 6

Spoon the filling into the crust, leaving any juices behind. Sprinkle crumble topping all over the filling.

Step 7

Bake the pie for 55-65 minutes, or until the top is lightly browned. Use a pie crust shield after the first 20 minutes to prevent the edges from browning too quickly. Let the pie cool completely on a wire rack. The pie filling will set as it cools.

Step 8

Slice and serve pie at room temperature. Cover and store leftover pie in the refrigerator for up to 1 week.

Chef’s notes

Make Ahead Instructions – 1-5 Days Ahead:

You can combine all the filling ingredients one day ahead of time. Keep covered tightly in the refrigerator. You can also make the pie dough 1-5 days in advance since it needs to chill. If you bake the pie 1 full day in advance, allow it to completely cool, then cover tightly and keep in the refrigerator overnight. Bring to room temperature before serving.

Make Ahead Instructions – Freezing:

The baked pie freezes well for up to 3 months, tightly wrapped. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the unbaked pie with crumble topping. Freeze for a couple of hours to set the filling, then tightly wrap the entire pie and freeze for up to 1 month.

Freezing Pie Dough:

You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.

Lemon Juice:

A squeeze of fresh lemon brightens up the overall flavor of the filling.

Glass Pie Dish:

I recommend a glass pie dish to see when the crust on the sides is browning.

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Skill Level

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Cranberry Pear Crumble Pie

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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Step 8

Chef’s notes

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