Cranberry Pear Crumble Pie

Ingredients

• One pie crust
• 6 cups 1/2-inch chunks of peeled pears (about 5 medium pears)
• 1 cup fresh or frozen cranberries (do not thaw)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (31g) all-purpose flour (spoon & leveled)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 Tablespoon (15ml) lemon juice*
• Crumble Topping
• 1/2 cup (100g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 3/4 cup (94g) all-purpose flour
• 1/3 cup (5 Tbsp; 75g) unsalted butter, melted and slightly cooled

Directions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F.
2. The filling: Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl.
3. The crumble topping: Combine the brown sugar, cinnamon, and flour together. Pour the melted butter on top and, using a fork, gently mix until crumbles form.
4. Spoon the filling into the crust, leaving any juices behind. Sprinkle crumble topping all over the filling.
5. Bake the pie for 55-65 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.
6. Slice and serve pie at room temperature. Cover and store leftover pie in the refrigerator for up to 1 week.