Cranberry Pear Crumb Pie

Desserts, Holiday

Tart, bursting cranberries.  Sweet, soft, and subtle pears.  The magic of cardamom and a crumble topping made with brown sugar and salted butter.  Cranberry Pear Crumb pie is going to be the most beautiful dessert on your holiday table this year.

Fall flavors are running high around here.  We have apples, pears, and cranberries in abundance!  I wanted to make a pie for Thanksgiving that is a little bit untraditional for our family.  My mom makes the best blackberry pie, and then we always have apple and pumpkin pie.

When I saw a few recipes on Pinterest for a Cranberry Pear Crumb Pie, I knew it would be just the ticket.  I printed out 4 different recipes for inspiration and I got to work.  I added my own splash here and there and came up with quite a winner.  This Cranberry Pear Crumb Pie is so good, in fact, that I made it 3 times in 2 weeks.

Do you have a pie crust recipe that you just love?  Are you more of store-bought pie crust baker?  You can buy the pie crust to roll out, and you can buy them frozen in the pie plate and you just need to fill it.  Any way you do it, this Cranberry Pear Crumb Pie is sure to be a winner.  This would also make a fabulous Christmas pie or a gift for a neighbor.

Look at all the beautiful pears, cinnamon, and cranberries piled into that homemade crust.  I am NOT a pro when it comes to shaping the edges of a pie crust.  I kind of just fold it and squish it and make it work.  I am not a person that is overly concerned with detail or small nuances.  But if you want a recipe for the BEST all-butter pie crust, go on over to Sally’s Baking Addiction.  She has the best recipe for a flaky, buttery crust and she gives you tips on how to make it look really pretty as well.

Without further ado, here is the goodness.  Enjoy!

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Cranberry Pear Crumb Pie

Tart, bursting cranberries.  Sweet, soft, and subtle pears.  The magic of cardamom and a crumble topping made with brown sugar and salted butter.  Cranberry Pear Crumb pie is going to be the most beautiful dessert on your holiday table this year.

 

  • Author: Alexis

Ingredients

For The Filling:

5 medium pears, semi-firm.  Peeled and chopped into large 1/2 inch pieces.

1 1/3 cup cranberries.  Can be fresh or frozen

1/2 cup sugar

1/4 cup flour

1 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp nutmeg

1/8 tsp cardamom

1 Tbsp lemon juice

For The Crumb Topping:

6Tbsp salted butter, melted and slightly cooled

3/4 cup flour

1/2 cup packed brown sugar

1 tsp ground cinnamon

1/8 tsp cardamom

Instructions

Choose your pie crust.  If making it from scratch, keep it in the fridge while you make the filling.

Preheat oven to 350 degrees.

Prepare the filling.  In a large bowl, combine chopped pears, cranberries, and lemon juice.  Toss to coat.

In a small bowl, combine sugar, flour, cinnamon, ginger, nutmeg, and cardamom.

Pour dry ingredients over fruit mixture and mix well to evenly coat.

Pour fruit filling into pie crust and place in fridge while you assemble the crumb topping.

To make the crumb topping, begin by melting the butter in the microwave and then setting it in the fridge to cool for a minute or two while you mix up the other ingredients.

In a medium-sized bowl, combine the brown sugar, flour, cinnamon, and cardamom.  Pour the cooled butter in and mix well to resemble crumbs.

Remove pie from fridge and top with crumble topping.  Slightly press down the crumb topping to make it all stick.

Bake pie on the center rack for 50-60 minutes.  The fruit juices should be bubbly, crumb topping a nice brown, and crust edges just golden.  If the crust or crumb starts to get too dark, cover with a tent of foil.

Notes

This pie is best made with semi-firm pears.  Soft juicy pares are wonderful for eating but don’t hold up well to the heat and sugar of a pie.  Firm pears will be juicy and bursting with flavor.

Make this pie the day before serving and allow it to cool and set well.  You are welcome to slice it fresh from the oven, but the filling won’t be very thick yet.  Allowing the pie to cool lets the flour do it’s “thickening magic”

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