Very Cranberry-Pear Pie

1. 1

   In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped.

2. 2

   Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes.

3. 3

   In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom.

4. 4

   Add to the fruit and mix well.

5. 5

   Transfer filling to the chilled pie shell; smooth the top with your hands to even it out.

6. 6

   Place pie in a 400u00b0 oven, center rack; bake for 35 minutes.

7. 7

   To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix.

8. 8

   Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use.

9. 9

   Remove pie from oven and lower temperature to 375u00b0.

10. 10

    Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands.

11. 11

    Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front.

12. 12

    Bake 30-35 more minutes or until the juices bubble thickly around the edge.

13. 13

    May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning.

14. 14

    Place pie on wire rack and let cool at least 1 hour before serving.

* Per serving · 4 servings · Values may vary.