We're living in Colorado Springs, which is beautiful, but not necessarily the most exciting city in the western United States. Friday night rolls around, and Ryan and I are often at a loss of what to do "outside of the house". Now, mind you, this is not a bad thing, because at heart, Ryan and I love being at home. We love creating and baking and cooking together, and we're thrifty which means we don't like to spend twenty dollars just to go out on a Friday night.
Last night we made homemade pizza and a pie, and then we got lost in the suspense and the horror of the war in Iraq by watching The Hurt Locker, which is a film I highly recommend, by the way. It was a delightful evening, and after waiting for our pie to cool, we got to sit down and share a delicious dessert that we had crafted with our own hands.
While I love apple pie, I found this recipe to be formidable competition. When I started Apple Cores and Anecdotes, I wasn't sure what this blog would evolve into, but I'm coming to discover it has become a place for me to try recipes that I hope to eventually use in my own bakery. Since Ryan and I have long been interested in opening pie shop, I'm going to attempt to bake a different pie every week. So far we've done an Apple Crumb, Chocolate Pudding, Sweet Potato and now, Cranberry Pear Crumb. As always, please feel free to suggest a recipe or throw me an idea.
Beautiful Colors
Cranberry Pear Crumb Pie
Single recipe for butter pie crust
3 cups cranberries (frozen or fresh, stems removed)
2 ripe pears (chopped with skin on)
1/2 cup granulated sugar
1 TBSP freshly squeezed lemon juice
1 TBSP cornstarch
1 TBSP sugar
1/2 tsp cinnamon
1/2 tsp cardamon
1/2 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter (1/2 a stick, cut and diced and VERY COLD)
1. On a well floured surface, roll out your pie dough and invert into a 9 inch pie pan. Place in freezer or fridge while preparing filling.
2. Using a food processor, chop and pulse your cranberries and sugar. Pour into a large bowl and add lemon juice and pear chunks. Allow to sit for twenty minutes (this allows for your fruit to become nice and juicy)
3. In a small bowl, combine your cornstarch, sugar, cinnamon and cardamon. Pour mixture over fruit mixture. Stir well.
4. Remove pie crust from freezer and spoon fruit into shell, using your hands to ensure a flat surface. Bake in a preheated 400 degree oven for 35 minutes.
5. Meanwhile, make your crumb topping. Combine flour, sugar, cinnamon and butter cubes in a bowl. Using your hands, a fork, or a pastry cutter, work the butter into the flour until small crumbs form. Store in fridge until ready to use.
6. After 35 minutes, remove pie from oven and sprinkle crumb topping over the fruit. Place a baking tray underneath your pie to ensure that the crumbs do not drop in oven.
7. Reduce oven temperature to 375 degrees and bake for an additional 25 minutes or until crumb topping is golden brown.
8. Allow to cool on a wire rack for at least an hour before cutting. (This is the hardest part!)
Single recipe for butter pie crust
3 cups cranberries (frozen or fresh, stems removed)
2 ripe pears (chopped with skin on)
1/2 cup granulated sugar
1 TBSP freshly squeezed lemon juice
1 TBSP cornstarch
1 TBSP sugar
1/2 tsp cinnamon
1/2 tsp cardamon
1/2 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter (1/2 a stick, cut and diced and VERY COLD)
1. On a well floured surface, roll out your pie dough and invert into a 9 inch pie pan. Place in freezer or fridge while preparing filling.
2. Using a food processor, chop and pulse your cranberries and sugar. Pour into a large bowl and add lemon juice and pear chunks. Allow to sit for twenty minutes (this allows for your fruit to become nice and juicy)
3. In a small bowl, combine your cornstarch, sugar, cinnamon and cardamon. Pour mixture over fruit mixture. Stir well.
4. Remove pie crust from freezer and spoon fruit into shell, using your hands to ensure a flat surface. Bake in a preheated 400 degree oven for 35 minutes.
5. Meanwhile, make your crumb topping. Combine flour, sugar, cinnamon and butter cubes in a bowl. Using your hands, a fork, or a pastry cutter, work the butter into the flour until small crumbs form. Store in fridge until ready to use.
6. After 35 minutes, remove pie from oven and sprinkle crumb topping over the fruit. Place a baking tray underneath your pie to ensure that the crumbs do not drop in oven.
7. Reduce oven temperature to 375 degrees and bake for an additional 25 minutes or until crumb topping is golden brown.
8. Allow to cool on a wire rack for at least an hour before cutting. (This is the hardest part!)
Yes...my hands are burned
RSS Feed
