Pear Apple Cranberry Crumb Pie

The Pear Apple Cranberry Crumb Pie Recipe Talk about zing! This pie will turn even the most bland and basic of winter dinners into a completely memorable meal. The red color of fresh cranberries mixed in with the pale hues of apples and pears makes for a gorgeous presentation. But that’s just the beginning. This pie also beautifully combines the tartness of cranberries with the sweetness of apples and pears. To really highlight the spectacular color of this pie, use either the Cinnamon Sugar Crumb Topping or the Walnut Crumb Topping. Or if you want to highlight the tartness of the cranberries, I recommend using the double-crust Traditional Pastry Piecrust.

level: moderate   Makes one 9-inch pie, 6 to 8 slices

Crust and topping:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)
Cinnamon Sugar Crumb Topping

¾ cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
4 medium pears, peeled, cored, and cut into ½-inch pieces
4 medium Cortland apples, peeled, cored, and cut into ½-inch chunks
½ cup fresh or thawed frozen cranberries, coarsely chopped

Preheat the 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, in a large bowl, mix together the sugar, flour, cinnamon, and nutmeg. Add the pears, apples, and chopped cranberries, tossing until they are thoroughly coated with the sugar mixture. Place the fruit mixture in the pie shell, distributing it evenly.

Sprinkle the Cinnamon Sugar Crumb Topping over the apple-cranberry 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 approximately 45 minutes, or until the crust is golden brown and the juices are bubbling.

Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.

Pear-Apple-Cranberry Crumb Pie is best served either at room temperture 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 Apple Cranberry Crumb Pie
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