-
1
Preheat the oven to 425F.
-
2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
-
3
Wrap the remaining half of the dough tightly in plastic wrap, and reserve it in the refrigerator for future use for up to 5 days.
-
4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
-
5
Using your thumb and index finger, crimp the edges of the pie shell.
-
6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
-
7
Set the pie shell to the side while you make the filling.
-
8
To prepare the filling, in a large bowl, mix together the sugar, flour, cinnamon, and nutmeg.
-
9
Add the pears, apples, and chopped cranberries, tossing until they are thoroughly coated with the sugar mixture.
-
10
Place the fruit mixture in the pie shell, distributing it evenly.
-
11
Sprinkle the Cinnamon Sugar Crumb Topping over the apple-cranberry filling, covering it completely.
-
12
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
-
13
Reduce the temperature to 375F and continue baking for approximately 45 minutes, or until the crust is golden brown and the juices are bubbling.
-
14
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
-
15
Pear-Apple-Cranberry Crumb Pie is best served either at room temperture or warmed at 350F for about 10 minutes.
-
16
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
-
17
The fresh or frozen cranberries used in the pear-apple-cranberry-crumb pie provide a tart, tangy, crisp note to contrast the sweeter flavors of apple and pear.
-
18
Dried cranberries (such as those used in the Apple-Cranberry Crumb Pie, page 23), on the other hand, are on the sweeter side because most manufacturers add sugar.
