RECIPE
This cranberry-pear pie elevates a beloved fall tradition, blending floral-sweet seasonal pears with tart cranberries and cozy spices in a perfectly festive pie form. Inspired by the flavors of a classic coffee cake, this pie brings the same warmth and crumble to the Thanksgiving table, but with a more traditional feel. An orange-zest-infused, slightly salty rosemary crust adds a touch of magic to each slice. The pears can be peeled or left as they are—their skins soften beautifully and add rustic appeal, making this pie as easy as it is delightful.
For the pie dough:
2 ½ cups all-purpose flour
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
1 teaspoon orange zest
2 teaspoons finely chopped rosemary leaves
2 sticks (1 cup) salted butter, cold and cut into small
¼ – ½ cup ice water mixed with 1 tablespoon white balsamic vinegar
For the pear filling:
8 medium sized (ripe but still a little firm) pears, sliced into thin wedges
¾ cup fresh cranberries
2 teaspoons orange zest
2 tablespoons orange or lemon juice
¼ cup light brown sugar
¼ cup all-purpose flour
1 tablespoon salted butter or Fall Herbal Compound Butter
For the crumb topping:
1 ½ cup all-purpose flour
½ cup brown sugar
¼ cup sugar
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup chopped nuts (ideally pecans)
1 stick (8 tablespoons) butter, melted
Add the flour, salt, nutmeg, zest and rosemary to the bowl of the food processor, and process until mixed. Add the butter cubes and pulse until the butter and the flour mixture turns into a course pebble-like consistency. Add ¼ cup of the ice water through the top of the processor while you continue to pulse. We are looking for the dough to “just” come together, so you might need to add 1-3 more tablespoons of the ice water to make this happen.
Once the dough comes together, dump it out of the processor onto a lightly floured work surface, and push it together into a ball. It should not be crumbly, nor too moist. You can add a little flour or water to your hands to adjust this. Once it comes into a ball, shape it into a flat disc, making sure not to handle the dough too much once it comes out of the processor. Place it in a plastic bag. I use compostable ones, and they work great. Refrigerate until use. Take out of the refrigerator ten minutes before use.
Roll out dough a lightly floured surface into a 12-inch circle. Transfer the pre-greased pie dish. Fold the edges under all around the circle and form a high-standing rim. Crimp the folded rim, by making small folds or indents. This will be the visible edge of your pie. Chill the dough for at least 30 minutes while you prepare the filling and the topping.
For the pear filling:
Toss together the pears, cranberries, citrus zest and juice, sugar, and flour until mixed. Dollop the butter throughout and gently fold it into the mixture and set aside, while you make the crumb topping.
For the crumb topping:
Mix flour, sugar, spices, and nuts. Slowly mix in melted butter and mix until a crumbly mixture is formed.
To assemble and cook the pie:
Pre-heat oven to 400° F. Arrange the pear and cranberry mixture into the chilled pie dough, arranging the peaks so that they lay flay and stacked. Cranberries will be in-between the layers. Make the top mounded in shape. Drizzle a few spoonful’s of the pear liquid over the top but not more than 3 tablespoons.
Cover the entire top of the pie evenly with the crumb mixture. Bake at 400° F for 30 minutes and then reduce the oven temperature to 325° F and bake for another 40 minutes, or until the top of the pie is golden brown and crispy. Make sure the top doesn’t burn. Cover it with foil if it starts to burn too early in the cooking process.
Remove from the oven and allow to cool for at least an hour and half before eating. I prefer to let stand at least 3 hours and heat up again slightly before eating.
Swap the rosemary in the crust for thyme or sage to customize the savory touch and complement your preferred fall flavors.
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