Pear and Cranberry Crumble Pie

1 Reviews

This showstopper marries mellow golden pears with tart 'n tangy cranberries, and topped with a sweet and spicy crumble of brown sugar, cinnamon and allspice.

Makes 10 servings.

Prep Time: 20 minutes

Cook Time: 1 hour

1 refrigerated pie crust (from 15-ounce package)

3/4 cup granulated sugar

3 tablespoons cornstarch

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Pear and Cranberry Crumble Pie(continued)

1 teaspoon McCormick® Cinnamon, Ground, divided

1/4 teaspoon McCormick® Allspice, Ground, divided

6 firm ripe pears, cored, peeled and sliced

3/4 cup dried cranberries

1/2 cup flour

1/4 cup firmly packed light brown sugar

1/4 cup (1/2 stick) cold butter, cut into chunks

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Pear and Cranberry Crumble Pie(continued)

1. Preheat oven to 375°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate.

2. Mix granulated sugar, cornstarch, 1/2 teaspoon of the cinnamon and 1/8 teaspoon of the allspice in large bowl. Add pears and cranberries; toss to coat well. Spoon evenly into crust.

3. Mix flour, brown sugar, remaining 1/2 teaspoon cinnamon and 1/8 teaspoon allspice in small bowl. Cut in butter until coarse crumbs form. Sprinkle evenly over fruit in crust. Place pie on large baking sheet.

4. Bake 1 hour or until pears are tender and topping is lightly browned. Cool on wire rack.

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Pear and Cranberry Crumble Pie(continued)

Test Kitchen Tip: For best results, use firm, ripe pears that just yield to gentle pressure.

Apple and Cranberry Crumble Pie: Prepare as directed. Use 6 apples, cored, peeled and sliced, in place of the pears.

Ginger Pear and Cranberry Crumble Pie: Prepare as directed. Omit cinnamon and allspice. Use 1/2 teaspoon McCormick® Ground Ginger in the pear mixture and 1/2 teaspoon ground ginger in the crumb topping

per serving

Calories: 338

Fat: 10 g

Carbohydrates: 60 g

Cholesterol: 14 mg

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Pear and Cranberry Crumble Pie(continued)

Sodium: 124 mg

Fiber: 2 g

Protein: 2 g

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