Apple-Pear-Cranberry Crumb Pie

Please make this pie this holiday season! It is my favorite favorite favorite!

Between the sweetness from the apples, pears, and crumb topping, the little bursts of cranberry give this pie the perfect amount of tartness.

This is a fool-proof pie recipe that you can take to any of your gatherings over the rest of the year!

Ingredients

  • 1 unbaked pie crust shell for a 9-inch pie plate, such as my homemade Pie Crust

PIE FILLING

  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoons ground cinnamon
  • pinch ground nutmeg
  • 3 medium pears, peeled, cored, & cut in 1/2-inch chunks
  • 3 medium apples, peeled, cored, & cut in 1/2-inch chunks
  • 1/2 cup fresh or frozen cranberries

CINNAMON-SUGAR CRUMB TOPPING

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cold and cut into cubes

instructions

  1. Preheat oven to 425ºF. Prepare pie shell in pie dish and set aside.
  2. To prepare the filling, in a large bowl, mix together the sugar, flour, cinnamon, and nutmeg. Add the pears, apples, and cranberries to the bowl. Toss until fruit is thoroughly covered in the sugar mixture. Set aside while you make the topping.
  3. To prepare the topping, in a large bowl mix together the flour, brown sugar, cinnamon and salt. Using a pastry blender, incorporate the butter by “cutting it in” to the flour until the butter forms small, pea-sized pieces.
  4. Place fruit mixture into the unbaked pie shell, then sprinkle the cinnamon-sugar crumb topping over the fruit filling, covering it completely.
  5. To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce temperature to 375ºF and continue to bake for approximately 45 minutes, or until crust is golden brown and juices are bubbling.
  6. Transfer the pie plate to a wire cooling rack and allow the pie to cool for about 1-1/2 hours before serving.
  7. Apple-pear-cranberry crumb pie is best served at room temperature or warmed at 350ºF for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

apple-pear-cranberry crumb pie

Preheat oven to 425ºF. Prepare pie shell in pie dish and set aside.

To prepare the filling, in a large bowl, mix together the sugar, flour, cinnamon, and nutmeg. Add the pears, apples, and cranberries to the bowl. Toss until fruit is thoroughly covered in the sugar mixture.

Place fruit mixture into the unbaked pie shell.

To prepare the topping, in a large bowl mix together the flour, brown sugar, cinnamon and salt. Using a pastry blender, incorporate the butter by “cutting it in” to the flour until the butter forms small, pea-sized pieces.

Sprinkle the cinnamon-sugar crumb topping over the fruit filling, covering it completely.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce temperature to 375ºF and continue to bake for approximately 45 minutes, or until crust is golden brown and juices are bubbling.

Transfer the pie plate to a wire cooling rack and allow the pie to cool for about 1-1/2 hours before serving.

Apple-pear-cranberry crumb pie is best served at room temperature or warmed at 350ºF for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

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