CranPeary Crumble Pie

Components of the Pie:

1 Regular Pie Dough - Rolled out and in a 9” pie pan. Keep refrigerated.
Cranberry Jam - Recipe and Ingredients below
Crumble Topping - Recipe and Ingredients below
Pear Filling - Recipe and Ingredients below

Ingredients: Cranberry Jam

¾ cup Fresh or Frozen Cranberries
½ cup Granulated Sugar
¼ cup Water
1 Medium Sized Orange for Juice and Zest

Ingredients: Pear Filling

6 cups Pears, Thinly Sliced 
1 cup Granulated Sugar
3 tablespoons All Purpose Flour
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Ginger

Ingredients: Crumble Topping

¾ cup All Purpose Flour
1 ½ cups Quick Cooking Oats
¾ cup Light Brown Sugar
½ teaspoon Ground Cinnamon
⅛ teaspoon Coarse Kosher Salt
9 tablespoons Unsalted Butter

Directions: Cooking the Cranberry Jam
Note: Do not thaw frozen cranberries. 

1. Combine ¾ cup fresh or frozen cranberries, ½ cup sugar, and ¼ cup water in a small saucepan. 
2. Zest ¼ of an orange. Set zest aside.
3. Juice 1 whole medium sized orange. This will produce approximately ¼ cup of orange juice. Add the juice to the saucepan.
4. Turn heat to medium high. Allow cranberry mixture to boil for several minutes. 
5. Once the cranberry mixture begins to foam while boiling, reduce heat to medium to ensure it does not boil over. Allow cranberry mixture to continue to boil and stir occasionally. Boil until the mixture is thick enough to coat the back of a spoon, approximately 5 - 6 minutes additional minutes.
6. Remove the cranberry mixture from the heat. Stir in orange zest and set aside to cool.
   

Directions: Preparing the Pear Filling
Note: I choose to not peel the pears

1. Thinly slice 6 cups of pears and pour into a large bowl. Set aside.
2. In a small bowl, combine 1 cup granulated sugar, 3 tablespoons all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. Mix completely.
3. Pour the sugar mixture over the pear mixture. Use your hands to mix the two together until all of the pears are coated.
4. Pour the cooled cranberry jam over the pear and sugar mixture. Use your hands to mix the two together until all of the pears are coated. Set aside.

Directions: Making the Crumble Topping

1. Combine ¾ cup all purpose flour, 1 ½ cups quick cooking oats, ¾ cup light brown sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon coarse kosher salt in a medium bowl.
2. Pour in 9 tablespoons unsalted, melted butter. Stir until combined. Set aside.

Directions: Assembling and Baking the Pie:

1. Preheat the oven to 425° F.
2. Remove the 9” pie pan containing the pie crust from the refrigerator.
3. Pour the fruit filling into the pie crust. Use your hands to gently press down the fruit.
4. Cover the fruit filling with an even layer of crumble, making sure to leave no fruit exposed.
5. Place the pie on a rimmed baking sheet and bake for 25 minutes on the bottom rack of your oven.
6.  Reduce the heat to 375° F and continue to bake for 35 minutes.
7. Reduce the heat to 350° F, move the pie to the middle rack, and continue to bake for approximately 25 - 30 minutes. The pie is done when the crust is golden brown and the fruit filling is bubbling.
8. Remove the pie from your oven, allow to cool for approximately two hours, and then keep the pie refrigerated until ready to serve.

This pie lasts in your refrigerator for up to 7 days.

Making the Cranberry Jam
1 Liquid Measuring Cup
1 Microplane / Zester
Variety of Dry Measuring Cups
Small Saucepan
1 Heat Proof Spatula or Wooden Spoon

Making the Crumble Topping
1 Medium Bowl
Variety of Dry Measuring Cups
Variety of Measuring Spoons
1 Small Bowl for Melting Butter in Microwave