Ingrédients pour Very Cranberry Pear Pie
- Deep Dish Pie Shells
- Fresh Cranberries
- 1 cup granulated sugar
- 2 large ripe but firm pears, peeled, cored, and diced
- Fresh Lemon Juice
- Orange, Zest Of
- 2 tablespoons cornstarch
- Ground Cinnamon
- Ground Cardamom
- Walnut Halves
- Light Brown Sugar
- All Purpose Flour
- 1/4 teaspoon salt
- Unsalted Butter
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Comment préparer Very Cranberry Pear Pie
- Preheat oven to 400°F (200°C).
- In a food processor, combine 12 ounces cranberries and 1/2 cup sugar. Pulse 5-6 times until cranberries are coarsely chopped. Transfer to a large bowl.
- Add 2 large diced pears, 2 tablespoons lemon juice, and 1 tablespoon orange zest to the cranberry mixture. Stir well and let sit for 20 minutes.
- In a small bowl, whisk together 2 tablespoons cornstarch, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/2 teaspoon cardamom.
- Add the cornstarch mixture to the fruit mixture and stir until well combined.
- Pour the filling into the chilled pie shell. Smooth the top.
- Bake for 35 minutes.
- Meanwhile, make the crumb topping: In a food processor, combine 1/2 cup chopped nuts, 1/2 cup sugar, 1/2 cup flour, and 1/4 teaspoon salt.
- Pulse until combined. Add 6 tablespoons cold butter, pulsing until the mixture resembles coarse crumbs.
- Transfer crumbs to a bowl; use your fingers to create larger, buttery crumbs. Refrigerate until ready to use.
- Reduce oven temperature to 375°F (190°C).
- Remove pie from oven. Sprinkle the crumb topping evenly over the filling. Gently press down.
- Rotate the pie 180 degrees in the oven.
- Bake for 30-35 more minutes, or until the crust is golden brown and the filling is bubbly. If the crumbs start to brown too quickly, loosely tent with foil.
- Let cool completely on a wire rack for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
207g
Fat
66g
Carbs
28g
