Makes 1 9”- pie
Pie Crust
Yield 2 double crusts
This is more than you need for this recipe (you will only use 1 of the 4 disks) but it freezes well, and nice to have on hand - I use it for all of my pies.
4 cups flour
2 teaspoons salt
1 tablespoon sugar
1 ¾ cup shortening - preferably organic non-hydrogenated such as Spectrum
1 tablespoon cider vinegar
1 egg
½ cup cold water
Combine the dry ingredients in a bowl and stir to combine
Add the shortening and with your fingers mix in the shortening until it is the size of a pea
Combine the wet ingredients and pour into the flour mixture and stir until combined
Knead the dough until it is just smooth
Divide the dough into four discs
Wrap each disc in wax paper and chill for about 30 minutes - reserve the unused dough for another recipe
Line a 9” fluted tart pan with a removable bottom with one of the disks of pie dough - use your rolling pin to roll over the top of the tart pan to trim the pie dough to the pan.
Filling
3 Bosc pears, peeled, seeded and thinly sliced
¼ cup sugar
1 cup cranberries
Place the pears in a glass bowl and microwave on high for 5 minutes, then allow to come to room temperature and drain off any liquid. Add the sugar and cranberries
Crumb Topping
⅔ cup flour
⅓ cup brown sugar
2 tablespoons crystalized ginger
Pinch of salt
1/2 teaspoon vanilla
3 tablespoons unsalted butter, softened
Combine all of the crumb topping ingredients in a food processor and pulse until the crystalized ginger is chopped into a fine dice
Assembly and baking
Fill the pie shell with the pear mixture and distribute the cranberries evenly and push the pears down a bit
Sprinkle the crumb topping over the pears
Preheat the oven to 400 degrees
Bake the pie for 40 minutes or until the crumb topping is golden brown and the edges are bubbly