Happy Friday! Any exciting plans for the weekend? I don't. Mine include working (typical) and hopefully starting to wrap some of Jacobs Christmas presents. Hopefully I can fit in some creating time too. We'll see!
Usually for Thanksgiving I make an apple pie and a pumpkin cheesecake. This year I was sick of making the same thing, so I decided to make something else. An Apple Pear and Cranberry pie. It was delicious!
Even though that Thanksgiving is over, this is a perfectly suitable pie for Christmas as well. Especially when using the fresh cranberries and when it bakes you get the nice red color.
1 single pie crust: I use the one in this recipe cut in half
1 cup sugar
4 Tbs. Flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp allspice
3 cups thinly sliced apples (doesn't have to be exact, a little more is okay)
3 cups thinly sliced pears (doesn't have to be exact, a little more is okay)
1 cup of fresh whole cranberries.
1/2 cup flour
1/4 cup brown sugar
1/4 cup cold butter
1 cup walnuts
Preheat oven to 400°. Line pie plate with pie crust.
In a large bowl combine filling ingredients. Toss lightly and let sit for a few minutes for minutes while you make the topping.
In a blender combine ingredients for topping. Pulse a few times until crumbly.
Pour filling into prepared pie plate. Top with crumb topping. Cover loosely with tin foil. Bake for 1 hour. Uncover; bake for 10 minutes longer or until filling is tender and crust and topping are golden brown.
This pie was perfect. It wasn't too sweet but the natural sweetness of the apples and pears complimented the tart cranberries really well. Serve with vanilla ice cream.