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desserts

Pear-Cranberry Crumble Pie
Ingredients
Try this fall-favorite pie as an alternative to the usual apple. In-season pears and fresh cranberries are a winning sweet-tart combo.
1/2 (15-oz.) package rolled pie crust, room temperature
6 ripe Anjou or Bosc pears
1 1/2 cups fresh or frozen cranberries
3/4 cup all-purpose flour, divided
1/2 cup granulated sugar
2 1/2 tsp. ground cinnamon, divided
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 lemon
1/4 cup packed brown sugar
4 Tbsp. unsalted butter
Vanilla ice cream, to serve (optional)
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Pear-Cranberry Crumble Pie

Pear-Cranberry Crumble Pie

Pear-Cranberry Crumble Pie
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:55 minutes
directions
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

 
 
 
 
 
 
 
 
 
 
 
 
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