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Spiced Cranberry Pear Crumble Pie | Great Performances


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Spiced Cranberry Pear Crumble Pie
by Chef Rob Valencia


Pastry for one-crust 9” pie, uncooked

Fruit Filling:

3 pounds ripe Bartlett pears (peeled and thinly sliced) tossed with the juice of half of a lemon

1 cup fresh or frozen cranberries

3/4 cup light brown sugar

Pinch of salt

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon clove


3/4 cup flour

1/2 teaspoon cinnamon

1/4 cup white sugar

1/4 cup brown sugar

1/2 teaspoon salt

6 tablespoons cold butter, cut into 1” slabs


Preheat oven to 475˚. Prepare crust in tin and chill.

Prepare the crumble: working the crumble by hand, cut the butter into the flour with a pastry cutter (or a fork), and finish by rubbing in the butter with your fingertips until it resembles breadcrumbs. Stir in the sugar and other ingredients. Chill the crumble until needed.

Select pears that are ripe and fragrant but not too soft. Peel, core, and thinly slice. Coat with lemon juice. Add cranberries. Measure the remaining filling ingredients on top of fruit but do not stir until you are ready to put the fruit in the pie shell. Pour filling in pie shell and sprinkle the top with the streusel. Make a tent of aluminum foil and cover the top of the pie.

Bake at 400˚ for about 10 minutes, until the crust edge looks lightly browned. Then turn down the oven to 350˚ and bake for half an hour. Remove the foil and bake until the filling juices are bubbling slowly and the crumble is light brown. Cool at least an hour before serving. Store at room temperature for up to two days.

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