Pear Apple Cranberry Pie with Gingersnap Topping. How is that for a fall pie? The recipe is from my friend Taneka. Taneka got it from her massage therapist, Missi. Missi got it from her husband, Joe. And Joe happens to be an award winning pie baker! Given its lineage, I was more than a little curious to try this pear apple cranberry pie; so I made it for Todd before we left on a trip.
Overall, it is a high-reward for the effort pie with lots of different flavors and tartness from the lemon and cranberries. It's also very easy! Fuzz's pie making abilities have probably surpassed mine by this point, but she makes this pie on a pretty regular basis. As you can see from the photos, there's not a lot of filling to it, so it's a smaller pie with a lower ratio of fruit. You can increase the filling if you like.
Gingersnap Topping
The gingersnap topping is really good. I do recommend making the pie, but if you are looking for a topping to use on other flavors of pies (or muffins), try the gingersnap. Plus it's an excuse to buy gingersnaps!
Recipe
Joe's Awesome Pear Apple Cranberry Pie with Gingersnap Topping
Ingredients
- 1 9-inch unbaked pie crust
Topping
- ½ cup flour
- 2 ½ tablespoons sugar
- 2 ½ tablespoons brown sugar
- 6 count gingersnaps crushed
- pinch of salt
- 4 tablespoons unsalted butter
Filling
- 2 large Bosc pears
- 1 large Granny Smith (very large) or 2 small (12 oz total)
- ¾ cup cranberries
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon vanilla extract
- 6 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
- Topping: In a bowl, mix flour, sugar, brown sugar, gingersnaps, ginger, and salt. Stir in melted butter until large crumbs form.
- Preheat oven to 350 degrees.
- Filling: In a large bowl toss pears, apples, cranberries, lemon juice, lemon zest, and vanilla. In a small bowl toss sugar with cornstarch and then stir this mixture into the fruit.
- Pour filling into pie crust, cover with topping. Set pie on foil lined baking sheet. Bake for 1 ½ hours at 350 or until golden brown and filling is bubbling over.
- Excellent served hot with a scoop of vanilla ice cream!
Anna says
Awesome! Glad to hear that, Erin. I haven't made this one in a while, but need to.
Erin Carnes says
I made this yesterday, including a homemade pie crust. It turned out great. Family enjoyed the fact that it was tart and not too sweet. Paired well with vanilla ice cream. Definitely a new favorite.
Martha says
This looks delicious. I was looking for an excuse to buy gingersnaps! Think I might lighten this up by skipping the bottom crust and turning it into a crisp 🙂
Missi says
The crust actually helps mellow all the strong flavors. I should know because that's my Joe 😉
Anna says
Sorry for the delay in answering this. Yes, I think a crustless crumble version would be great!
Darlene says
The topping looks scrumptious- I think the crust is unnecessary and I'd skip it.
Gloria says
My mouth is watering for this pie-fruit pies with a citrus splash are my favorite!!! Warm with vanilla ice cream is perfect! Enjoy your trip out of town!!! Where I am visiting right now the natives are complaining about the cold snap...65 degrees!!!
Jennie says
Yum! I am marking this one to make for the next family dinner where I am in charge of dessert!
C L says
How delicious that pie looks! Do you think this would work as a crumble (no bottom crust)? Either way, I see this pie in the oven here soon. 🙂