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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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A brightly colored pie. Ingredients:
1 (9 1/2 inch) unbaked deep dish pie shells (refrigerated) |
3 cups fresh cranberries, picked over for stems |
1/2 cup sugar, plus |
1 tablespoon sugar |
2 large ripe pears, unpeeled, cored, and coarsely chopped |
1 tablespoon fresh lemon juice |
1 orange, zest of (finely grated) |
1 1/2 tablespoons cornstarch |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cardamom |
1 cup walnut halves or 1 cup pecan halves |
1/3 cup sugar |
1/3 cup firmly packed light brown sugar |
3/4 cup all-purpose flour |
1/4 teaspoon salt |
1/2 cup cold unsalted butter, cut into 1/4-inch pieces |
Directions:
1. In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped.
2. Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes.
3. In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom.
4. Add to the fruit and mix well.
5. Transfer filling to the chilled pie shell; smooth the top with your hands to even it out.
6. Place pie in a 400° oven, center rack; bake for 35 minutes.
7. To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix.
8. Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use.
9. Remove pie from oven and lower temperature to 375°.
10. Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands.
11. Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front.
12. Bake 30-35 more minutes or until the juices bubble thickly around the edge.
13. May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning.
14. Place pie on wire rack and let cool at least 1 hour before serving.
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