This cranberry pear crumble pie is a new favorite this time of year. Between those creamy pears, the bursts of tart cranberry, the flaky pie crust, and the buttery brown sugar crumbles—there isn’t a soul on Thanksgiving Day who won’t beg you for this pie recipe. Guaranteed.
How to Make Cranberry Pear Crumble Pie
Let’s break today’s pear pie down in 3 parts. You know what I love most about crumble toppings? They’re EASY. If you want help shaping the edges of the pie crust underneath all that goodness, see How to Crimp and Flute Pie Crust.
Pears for Pear Pie Filling
Soft pears are sooooo good for snacking, but it’s best to use slightly firmer pears for baking. Peel the pears, then cut them into (about) 1/2-inch chunks NOT slices like we do for apple pie. Remember how we cut peaches for peach pie? Just like that. Let me explain. Now here’s the real trick: Slices are awesome when it comes to apples, but chunks are KEY for softer fruits like pears or peaches. Pear slices will quickly turn into mush, but pear chunks hold their shape beautifully. They take on a creamy texture, but still have a little bite. For pear pie filling, you want slightly firm pears peeled and cut into 1/2 inch chunks. Besides the the texture and crumble topping—my favorite part about this pie are the HOT PINK juices bubbling on the edges. Is there truly a more beautiful sight? If you’re looking for more pie inspiration, here are all of our favorite Thanksgiving pies.
More Favorite Cranberry Recipes
Orange Cranberry Bread Cranberry Crumble Pie Bars Apple Cranberry Pie Cranberry Orange Scones Cranberry Sauce (a Thanksgiving classic!)
And if pears are your favorite, don’t forget these super easy maple baked pears!
Pie Crust Troubleshooting
Prevent a crumbly pie dough that rips and tears when you roll it out. Make sure you use enough ice water when preparing your pie dough. Too little water creates an unworkable dough. Prevent a tough pie crust. Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the all butter pie crust recipe or my shortening and butter pie crust recipe to ensure a flaky, tender pie crust. Additionally, don’t work the dough too much. Prevent a burnt crust with a pie crust shield. A shield keeps the crust edge covered, which protects it from browning too quickly or worse, burning. Use an adjustable silicone pie crust shield that you can fit to the size of your delicate pie crust. Metal can break the crust. Alternatively, you can cover the pie with a piece of aluminum foil. Cut a large circle in the center of the square so the center of the pie is exposed.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
