- 1 premade pie crust (top and bottom)
- 5 cups peeled and cored pears, cut into 1-inch pieces
- 1 1/2 cups fresh cranberries
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 1 egg beaten with 1 tablespoon cold water
- 1/4 cup butter cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
Preheat oven to 400.
In a large bowl, combine the pears, cranberries, the 3/4 cup sugar, cornstarch, lemon juice and orange zest. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.
On a lightly floured board, roll out the remaining disk of dough into a circle 1/8-inch thick. Cut into it into 10 (3/4-inch) strips using a knife or decorative crimper. Weave a lattice, beginning at the center of the pie. Trim the strips, seal and flute the edges. Brush with the egg wash.
In a small bowl, combine the butter, the 1/2 cup sugar and flour. Use your fingers to crumble the mixture until it resembles coarse meal. Sprinkle the topping over the pie.
If time allows, chill for 30 minutes. Bake for 10 minutes and then reduce the oven temperature to 350 degrees and bake for 50 to 60 minutes or until it’s bubbly in the center.
Serve slightly warm or at room temperature. Store lightly covered at room temperature for up to two days.
Source: Nancy King