Preheat oven to 350 degrees 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 1/2"-thick slices. In a large bowl, combine pear slices, cranberries, 1/4 cup flour, granulated sugar, 2 teaspoons 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 1/2 cup flour, brown sugar and 1/2 teaspoon 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.

Source: Hannaford fresh Magazine, October November 2024