Ingredientes para Pear Cranberry Pie With Crumb Topping
- 1 ¼ pounds pie dough (your favorite recipe or store-bought)
- Egg
- Milk
- All Purpose Flour
- ½ cup granulated sugar + ½ cup granulated sugar
- Light Brown Sugar
- Gingersnaps
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- Unsalted Butter
- Anjou Pears
- Fresh Cranberries
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- Pure Vanilla Extract
- Sugar
- 2 tablespoons cornstarch
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Cómo preparar Pear Cranberry Pie With Crumb Topping
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out 1 ¼ pounds of pie dough to a 12-inch circle. Gently transfer to a 9-inch deep-dish pie plate.
- Trim and crimp the edges decoratively. Brush the crust with 1 egg, beaten with 1 tablespoon of water, and refrigerate for at least 30 minutes.
- **Make the topping:** In a medium bowl, combine ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 cup gingersnap cookie crumbs, 1 teaspoon ground ginger, and ¼ teaspoon salt.
- Stir in 6 tablespoons (3 ounces) melted unsalted butter until large crumbs form.
- **Make the filling:** In a large bowl, gently toss 4 medium ripe pears (about 2 pounds), peeled, cored, and thinly sliced, with 1 (12-ounce) bag fresh cranberries, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- In a small bowl, whisk together ½ cup granulated sugar and 2 tablespoons cornstarch. Add to the fruit mixture and toss to combine.
- Pour the fruit filling into the chilled pie crust.
- Sprinkle the gingersnap crumb topping evenly over the filling.
- Place the pie on a baking sheet lined with foil to catch any drips.
- Bake for 75-90 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely cover with foil.
- Let cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
1602g
Fat
387g
Carbs
235g
