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Cranberry & Pear Crumble Pie

Delicious served warm with vanilla ice cream and the lyrical beats of Robert Matthew Van Winkle. This pie is nice, nice.

INGREDIENTS

  • pastry for 9-in single crust pie
  • 4 cups ripe pears, peeled and chopped
  • 1/2 teaspoon cinnamon
  • 2 cups cranberries
  • 1/4 teaspoon ground coriander
  • 2 teaspoon orange zest, grated
  • 3/4 cup sliced almonds
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon quick-cooking tapioca
  • 1/3 cup packed brown sugar
  • 1/4 cup butter

DIRECTIONS

  1. Roll out pastry to fit into a 9-in pie plate. Trim and flute edges.
  2. In a large bowl, combine the pears, cranberries and orange rind. Mix together sugar, tapioca, cinnamon and coriander. Sprinkle spices over fruit and toss to mix. Spoon fruit mixture into pie shell, and sprinkle with almonds.
  3. For the topping, using a pastry blender, combine flour, brown sugar and butter until crumbly. Sprinkle over filling.
  4. Bake at 425°F for 15 minutes. Reduce heat to 350°F, and bake 45 minutes longer or until crust is golden and juices bubble around edge. Cool on rack and serve with ice cream.
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