Cranberry Pear Crumb Pie

• Vegetarian

• Produce

  • 2 cups Cranberries
  • 3 Pears, medium

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/3 cup Brown sugar, firmly packed light
  • 1 tsp Cinnamon, ground
  • 2 tbsp Cornstarch
  • 1 3/4 cups Flour
  • 25 tsp Granulated sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1 Sanding sugar

• Dairy

  • 11/16 cup Butter, unsalted

• Liquids

  • 2 tbsp Water

Found on bakeorbreak.com

Description

Ingredients

• 1 & 1/4 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
• 2 to 4 tablespoons cold water
• 1/2 cup all-purpose flour
• 1/3 cup firmly packed light brown sugar
• pinch of salt
• 3 tablespoons unsalted butter, cold and cut into cubes
• 3 medium pears, peeled and sliced
• 2 cups cranberries*
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• sanding sugar, optional

Directions

• 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 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. 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.