Chef’s Notes: This is one of my must-haves for Thanksgiving. I don’t remember where I originally found the recipe but it’s been a favorite for several years. I usually make it with a lattice top crust but this year I tried a crumb topping.
Cranberry Pear Pie
Yields 8 slices
Pastry for single 9-inch pie
4 ripe pears, peeled, cored, and cubed (should yield about 4 cups)
2 C. fresh cranberries
1/2 C. maple syrup
2 T. cornstarch
2 T. cold water
1/2 C. flour
1/4 C. packed brown sugar
1 tsp. cinnamon
5 T. cold unsalted butter, diced
1/2 C. chopped walnuts
Preheat oven to 400 degrees.
Line a pie pan with pastry; trim and flute edges. Set aside.
In a medium saucepan, combine pears, cranberries, and maple syrup. Heat until gently boiling, stirring constantly, and cook for 3-5 minutes, until cranberries begin to pop. Combine cornstarch and water and stir into the simmering cranberry/pear mixture. Cook one minute more. Remove from heat and set aside to cool.
To prepare the crumb topping, combine the flour, brown sugar, and cinnamon. Cut in the butter until the mixture is crumbly. Stir in walnuts.
Pour cooled filling into prepared pie shell and sprinkle with topping. Cover edges of crust loosely with foil. Bake for 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.