Pear Cranberry Pie With Crumb Topping

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Scrumptious. From food and wine, '99. Use your own favorite pie dough or store bought.

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Steps

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On a lightly floured surface , roll out the flaky pie dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate.

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Trim the overhang to 1 inch , fold it under and crimp decoratively.

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Brush the rim with the egg wash and refrigerate the pie shell until chilled.

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Make the topping: in a medium bowl , stir together the flour , granulated sugar , brown sugar , gingersnap crumbs , ginger and salt.

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Stir in the melted butter until large crumbs form.

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Make the filling: preheat the oven to 350.

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In a large bowl , toss the pears with the cranberries , lemon juice , lemon zest and vanilla.

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In a small bowl , toss the sugar with the cornstarch , then stir the sugar into the fruit.

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Pour the fruit into the chilled pie shell.

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Pour the gingersnap crumbs onto the pie , carefully spreading them to the edge to cover the filling completely.

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Set the pie on a foil-lined baking sheet.

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Bake on the bottom rack of the oven for 1 1 / 2 hours , or until the crust is golden and the filling i.

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Ingredients

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pie dough, egg, milk, all-purpose flour, granulated sugar, light brown sugar, gingersnaps, ginger, salt, unsalted butter, anjou pears, fresh cranberries, fresh lemon juice, lemon zest, pure vanilla extract, sugar, cornstarch