Cranberry And Pear Crumble Pie Recipe
Ingredients
4 cups chopped peeled ripe pears 1L
2 cups cranberries 500 mL
2 tsp coarsely grated orange rind 10 mL
3/4 cup granulated sugar 175 mL
1 tbsp quick-cooking tapioca 15 mL
1/2 tsp cinnamon 2 mL
1/4 tsp ground coriander 1 mL
3/4 cup sliced almonds 175 mL
Topping:
1/2 cup all-purpose flour 125 mL
1/3 cup packed brown sugar 75 mL
1/4 cup butter 50 mL
Directions
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into deep 9-inch (23 cm) pie plate.
Trim and flute edges.
Refrigerate while preparing filling.
In large bowl, combine pears, cranberries and orange rind.
Mix together sugar, tapioca, cinnamon and coriander; sprinkle over fruit and toss to mix.
Spoon into pie shell; sprinkle with almonds.
Topping: In bowl, combine flour with brown sugar; with pastry blender, cut in butter until crumbly.
Sprinkle over filling.
With knife, make attractive pattern in topping.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 350CF (180°C); bake for 35 to 45 minutes longer or until crust is golden and juices bubble around edge.
Let cool on rack.
Trim and flute edges.
Refrigerate while preparing filling.
In large bowl, combine pears, cranberries and orange rind.
Mix together sugar, tapioca, cinnamon and coriander; sprinkle over fruit and toss to mix.
Spoon into pie shell; sprinkle with almonds.
Topping: In bowl, combine flour with brown sugar; with pastry blender, cut in butter until crumbly.
Sprinkle over filling.
With knife, make attractive pattern in topping.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 350CF (180°C); bake for 35 to 45 minutes longer or until crust is golden and juices bubble around edge.
Let cool on rack.
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