Pear Cranberry and Ginger Crumble Pie



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