Best Pear Cranberry Pie With Crumb Topping Recipes

CRANBERRY PEAR PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. , Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

PEAR CRANBERRY PIE

Steps:

• Prepare your favorite pie crust (enough for a double crust) or use store bought pie crust.
• Transfer the one sheet of rolled dough into a 9-inch round pie plate. Fold over any hanging edges and crimp to your desired design.
• Place the dough lined pie plate in the refrigerator to keep chilled while you prepare the pie filling.
• Place the pears and 2 tablespoons of sugar in a large bowl.
• Mix to combine.
• Microwave for 4 to 8 minutes or until the pears are translucent and release their juices. Stir once, half way through cooking. (I cooked mine for a total of 6 minutes.)
• Remove the pears from the microwave and allow to cool for about 30 minutes.
• While the pears cool, make the cranberry portion of the filling.
• Place the cranberries in the work bowl of a food processor.
• Add the remaining granulated sugar, 1/4 cup brown sugar, ground cinnamon and grated fresh ginger to the processor.
• Pulse the cranberries about 5 times until roughly chopped.
• Mix the cranberries with the now cool pear mixture.
• Turn the filling into the chilled crust lined pie plate. Dot the top with the butter cubes. Return to refrigerator while preparing the top crust.
• Place the second rolled out pie dough over the filling.
• Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.
• Cut slits in the top of the crust and make small cut outs with the extra pie dough if desired.
• In a small bowl, whisk together the egg and water.
• Brush the crust with egg wash and sprinkle with coarse sugar.
• Preheat the oven to 400º Fahrenheit. Bake the pie in the preheated oven for about 50 to 55 minutes.
• Allow the pie to cool for about 4 hours until serving.
• Once the pie is cooled, store in an airtight container at room temperature.

CRANBERRY PEAR CRISP PIE

Steps:

• Place the pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine the brown sugar and flour; sprinkle over fruit and gently toss to coat. , Roll out crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Add filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. , Bake on a lower oven rack at 375° for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until filling is bubbly. Cool on a wire rack.

SNAPPY PEAR AND CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
• For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
• Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

PEAR CRANBERRY PIE

Steps:

• For the crust
• Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
• In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
• Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
• Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
• For assembling and baking the pie:
• Preheat oven to 425 degrees F.
• Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
• Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

PEAR-CRANBERRY PIE WITH WALNUT CRUMB

Steps:

• Preheat oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• To prepare the filling, place the cranberries and 1/2 cup sugar in a food processor and pulse 6 to 8 times, or until the cranberries are coarsely chopped. Transfer the cranberry mixture to a large bowl, and add the pears, lemon juice, and orange zest. Let the fruit sit for about 10 minutes so that the juices can seep through. In a separate small bowl, combine the remaining 1 tablespoon sugar, the cornstarch, cinnamon, and nutmeg. Add the sugar mixture to the fruit and combine thoroughly. Place the fruit mixture in the pie shell, distributing it evenly. Sprinkle the walnut crumb topping over the filling, covering it completely.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for 40 to 45 minutes, or until the pears are tender and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Pear-Cranberry Pie with walnut crumb is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

PEAR-CRANBERRY PIE WITH CRUMB TOPPING

Steps:

• On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
• MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
• MAKE THE FILLING: Preheat the oven to 350°. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.
• Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.