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Crumb-top Cranberry Pear Pie 



  • 2 cups Fresh or Frozen Cranberries, thawed
  • 3/4 cup Granulated sugar
  • 5-6 Ripe crimson pears, unpeeled, cored & sliced
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Fresh lemon or orange zest
  • 2 Tablespoons Cornstarch
  • 1/2 Teaspoon Cardamom
  • 2 Tablespoons butter cut into small pieces

Crumb Topping

  • 1 cup hazelnuts
  • 2/3 cup light brown sugar
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup butter cut into small pieces

Pie Crust

  • 1 1/2 cups Flour
  • 1/2 cup Butter cut into small pieces
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon salt
  • 3 Tablespoons Ice water
  • 1 Tablespoon Vinegar

Temperature: 400 ° F


Pie crust: In a food processor combine flour, baking powder and salt. Pulse until mixed. Add butter and pulse until the mix is crumbly. Add the water and vinegar and pulse six or seven times. Remove dough from food processor and gently press the dough into a ball with a metal spoon. Refrigerate for at least one hour before rolling. Roll out the pie dough and gently ease into baking dish, fluting the edges as necessary. Let the dough chill in the refrigerator until the filling is ready. Filling: In a food processor, place cranberries with sugar, reserving 2 Tablespoons of sugar. Pulse until the cranberries are chopped. In a separate bowl, mix the remaining sugar, cornstarch and cardamom. Add the cranberries, pears, lemon juice and zest. Mix well and allow the mixture to sit for at least 20 minutes. Place filling in chilled pie shell, dot with butter and bake in oven at 400 degrees for 30 minutes. Topping: While filling is baking, place the nuts, sugar, flour and salt in the food processor and pulse until mixed and nuts are chopped finely. Add butter pieces and pulse until topping resembles pea-sized crumbs. Place in bowl and kneed with hands slightly to form larger crumbs. Reduce the oven temperature to 375 degrees and add crumbs to the top of the pie. Bake for another 30 minutes or until the crumb top is golden.

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