desserts

Pear and Cranberry Crumble Pie

This showstopper marries mellow golden pears with tart 'n tangy cranberries and is topped with a sweet and spicy crumble of brown sugar, cinnamon and allspice.
20 min
PREP TIME
1h
COOK TIME
370
CALORIES
10
INGREDIENTS

INGREDIENTS

  • 1 refrigerated pie crust (from 400 g package)
  • 3/4 cup (175 mililiters) granulated sugar
  • 3 tablespoons (45 mililiters) cornstarch
  • 1 teaspoon (5 mililiters) Organic Ground Cinnamon , divided
  • 1/4 teaspoon (1 mililiter) Ground Allspice , divided
  • 6 firm ripe pears, cored , peeled and sliced
  • 3/4 cup (175 mililiters) dried cranberries
  • 1/2 cup (125 mililiters) all-purpose flour
  • 1/4 cup (60 mililiters) firmly packed light brown sugar
  • 1/4 cup (60 mililiters) cold butter , cut into chunks

Preparation

  • 1 Preheat oven to 375°F (190°C). Prepare pie crust as directed on package for one-crust pie using 9-inch (23 cm) pie plate.
  • 2 Mix granulated sugar, cornstarch, ½ tsp (2 mL) of the cinnamon and 1/8 tsp (0.5 mL) of the allspice in large bowl. Add pears and cranberries; toss to coat well. Spoon evenly into crust.
  • 3 Mix flour, brown sugar, remaining ½ tsp (2 mL) cinnamon and 1/8 tsp (0.5 mL) allspice in small bowl. Cut in butter until coarse crumbs form. Sprinkle evenly over fruit in crust. Place pie on large baking sheet.
  • 4 Bake 1 hour or until pears are tender and topping is lightly browned. Cool on wire rack.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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