Cranberry Pear Crumble Pie
Total Time
6 hours, 55 minutes
Prep Time
3 hours
Cook Time
55 minutes
Rating
4.9 out of 5 stars
(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
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.
Step 9
Save recipe for the next time?
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.
