Get the Recipe:
Cranberry Pear Crumb Pie
Tart cranberries and subtly sweet pears are a perfectly delicious combination in this fantastic Cranberry Pear Crumb Pie.
Ingredients
For the crust:
- 1 ¼ cups (150 g) all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 2 to 4 tablespoons (30 to 60 ml) cold water
For the crumb topping:
- ½ cup (60 g) all-purpose flour
- ⅓ cup (67 g) firmly packed light brown sugar
- pinch salt
- 3 tablespoons (42 g) unsalted butter, cold and cut into cubes
For the filling:
- 3 medium pears, peeled and sliced
- 2 cups cranberries*
- ½ cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- sanding sugar, optional
Instructions
To make the crust:
- Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or a fork until the mixture resembles coarse meal and the butter is the size of small peas.
- Add 1 tablespoon (15ml) of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
- Shape the dough into a disc. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
- Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
- Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
- Transfer the dough to a 9-inch round pie pan. Trim and crimp the edges of the crust as desired. Place the pie pan in the refrigerator while you make the topping and filling.
To make the crumb topping:
- Combine the flour, brown sugar, and salt. Add the butter, and mix with a fork or your fingers until the mixture forms crumbs.
- Refrigerate while you make the filling.
To make the filling:
- Preheat oven to 400°F (200°C).
- Gently stir together the pears, cranberries, sugar, cornstarch, lemon juice, and cinnamon.
- Transfer the filling mixture to the pie crust. Sprinkle the crumb topping over the top of the filling. If using the sanding sugar, sprinkle over the top of the pie.
- Place the pie plate on a lined, rimmed baking sheet to catch any spills.
- Bake 45 to 50 minutes, or until the crust and crumb are browned and the filling is bubbly. Cool the pie on a wire rack before serving.
Notes
- *You can use fresh or frozen cranberries. If you use frozen, I recommend rinsing them in cold water before using them. Allow them to air dry or use paper towels to dry them as much as possible.
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