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1
Preheat oven to 425F.
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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.
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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.
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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.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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7
Set the pie shell to the side while you make the filling.
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8
To prepare the filling, place the cranberries and 1/2 cup sugar in a food processor and pulse 6 to 8 times, or until the cranberries are coarsely chopped.
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9
Transfer the cranberry mixture to a large bowl, and add the pears, lemon juice, and orange zest.
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10
Let the fruit sit for about 10 minutes so that the juices can seep through.
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11
In a separate small bowl, combine the remaining 1 tablespoon sugar, the cornstarch, cinnamon, and nutmeg.
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12
Add the sugar mixture to the fruit and combine thoroughly.
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13
Place the fruit mixture in the pie shell, distributing it evenly.
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14
Sprinkle the walnut crumb topping over the filling, covering it completely.
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15
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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16
Reduce the temperature to 375F and continue baking for 40 to 45 minutes, or until the pears are tender and the juices are bubbling.
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17
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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18
Pear-Cranberry Pie with walnut crumb is best served either at room temperature or warmed at 350F for about 10 minutes.
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19
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
