Pear-Apple-Cranberry Crumb Pie

Name: Pear-Apple-Cranberry Crumb Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); Cinnamon Sugar Crumb Topping (page 12); 3/4 cup sugar; 2 tablespoons unbleached all-purpose flour; 1 tablespoon ground cinnamon; Dash of ground nutmeg; 4 medium pears, peeled, cored, and cut into 1/2-inch pieces; 4 medium Cortland apples, peeled, cored, and cut into 1/2-inch chunks; 1/2 cup fresh or thawed frozen cranberries, coarsely chopped

January 24, 2012

Talk about zing! This pie will turn even the most bland and basic of winter dinners into a completely memorable meal. The red color of fresh cranberries mixed in with the pale hues of apples and pears makes for a gorgeous presentation. But that’s just the beginning. This pie also beautifully combines the tartness of cranberries with the sweetness of apples and pears. To really highlight the spectacular color of this pie, use either the Cinnamon Sugar Crumb Topping or the Walnut Crumb Topping (page 14). Or if you want to highlight the tartness of the cranberries, I recommend using the double-crust Traditional Pastry Piecrust (page 5).

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