This time of year makes me a little pie crazy. I think I’ve made four pies in the last couple of weeks, and I have a feeling there are more to come. For those of you with me in the holiday pie frenzy, let me introduce you to a new favorite – Cranberry Pear Crumb Pie.
The tart flavor of the cranberries pairs perfectly with the subtle sweetness of the pears. They balance each other so well, giving you a bit of sweet and tart in every bite. Plus, there’s crumb topping. Who could resist all of that?
I’ve previously made a fall fruit and cranberry pie that uses cranberries that have been cooked down into what is essentially cranberry sauce. This pie, however, uses whole cranberries in the filling for a little different textural experience.
The amount of crumb topping for this pie is a bit less than I would normally use. I really wanted to be able to see that gorgeous filling but still have a crumb top. I found some middle ground that shows off the filling while still using enough of that irresistible brown sugar crumb for the sweet flavor it adds. If you prefer, you can forego the crumb topping in favor of topping the pie with pie dough cut-outs or a lattice top. Both would still show off the colorful filling.
Quinn and I are both big, big fans of this pie. The flavors are right up our dessert alley. Serve it unadorned or with a scoop of ice cream. Either way is pretty irresistible.
This is a great pie choice for either Thanksgiving or Christmas. I feel fairly certain that it will be making a regular appearance on our holiday table for years to come.
14 Comments on “Cranberry Pear Crumb Pie”
Great looking pie, I will certainly be giving it a try. I can’t get cranberries here, so I will be trying it with my own red currants.
(I live in a small village half way up a mountain in Spain)
It should look the same and hopefully should also taste good! I also have my own pear trees so will proably be trying it with the Conference Pears.
Thanks for sharing (and wish me luck)
Sounds like it will be absolutely delish! Fresh red currants(my favorite jam) and fresh pears. ! Delightful Pictures of the finished product please. 🙂
Love the red currants idea!
Jennifer Thank you for this recipe! I made it for Thanksgiving and it came out AWESOME! So, so delicious. Easy peasy, so pretty and you know I will definitely make it again!
Happy Holidays to you and yours and keep on bakin’! 😉
I’m so glad you liked it, Abbe! Happy holidays to you, too!
What type of pears to use
Hi, Diane. Any pear that’s good for baking will work. I usually use Bosc or Anjou.
What baking temp? I can’t find it in the recipe instructions. Thanks!
That would help, wouldn’t it? 😉 It’s 400°F, and I’ve updated the recipe. Thanks for pointing out my omission!
I made 5 pies for Thanksgiving and this was everyone’s absolute favorite! Simple, beautiful, and delicious. I will definitely be making this again. Thank you for a great recipe!
Thanks, Darlene! That’s so great to hear!
This cake looks amazing. I am definitely going to make it! Thanks for the inspiration.
How far ahead could you make (either assembling or assembling and baking?
Hi, Linda. It will be at its best within a day of baking, but it will keep tightly covered in the refrigerator for 2-3 days. You can always make the crust and crumb in advance and keep them refrigerated for probably a few days. The pie dough can even be frozen if you’re really wanting to get ahead. I’d be hesitant to make the filling more than a short time in advance. The fruit may not hold up well if left in the mixture for too long before baking.