Ingredients
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1/2 (15 oz) pkg rolled pie crust, room temperature
For filling:
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6 ripe Anjou or Bosc Pears
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1 1/2 cups fresh or frozen cranberries
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1/4 cup all-purpose flour
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1/2 cup granulated sugar
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2 tsp ground cinnamon
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1/2 tsp ground ginger
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1/2 tsp salt
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1/2 lemon
For crumble:
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1/2 cup all-purpose flour
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1/4 cup packed brown sugar
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1/2 tsp ground cinnamon
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4 tbsp unsalted butter
To serve (optional):
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Vanilla ice cream
Steps
1
Preheat oven to 350°F. Unroll pie crust and fit into a 9” pie plate. Trim and crimp edges of crust. Chill in refrigerator as you prepare filling.
2
For filling: Peel, core and cut pears into ½”-thick slices. In a large bowl, combine pear slices, cranberries, flour, sugar, cinnamon, ginger and salt. Zest 2 teaspoons from lemon into bowl and squeeze juice over top. Stir to combine.
3
For crumble: In a medium bowl, combine flour, brown sugar and cinnamon. Cut up butter and add to bowl. Using a fork or your fingers, gently mix together and break up butter, until mixture is crumbly.
4
Remove pie crust from refrigerator and place on a rimmed baking sheet. Spoon pear-cranberry filling into crust, leaving behind any juices. Sprinkle crumble over top.
5
Bake pie until crumble is lightly browned, 55 to 60 minutes. If edges begin browning too quickly, tent a piece of foil over pie. Let cool completely (the pie filling will set as it cools). Serve with vanilla ice cream, if desired.
