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Joe’s Awesome Apple, Pear, Cranberry Pie with Gingersnap Topping

by on December 22, 2012 · 7 comments

This recipe is from my friend Taneka.  She got it from her massage therapist, Missi.  Missi got it from her husband, Joe — an award winning pie baker.  Given its lineage, I was more than a little  curious to try this pie; so I made it for Todd before we left town.


Overall, it was a lovely tasting pie with lots of different flavors and tartness from the lemon and cranberries.  The best part, though, was the gingersnap topping.  So not only do you have a new pie recipe, but an excuse to buy a box (or bag) of gingersnaps.

Joe's Awesome Pear Apple Cranberry Pie with Gingersnap Topping
Prep time
Cook time
Total time
Holiday pie made with pears, apples and cranberries
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 9” unbaked pie crust
  • 1/2 cup flour
  • 2 1/2 tablespoons sugar
  • 2 1/2 tablespoons brown sugar
  • 6 gingersnaps (crushed)
  • pinch of salt
  • 4 tablespoons butter
  • 2 Bosc pears
  • 1 very large (12 oz) Granny Smith apple or 2 small
  • 3/4 cup cranberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons granulated sugar
  • 1 tablespoon corn starch
  1. Making the topping:
  2. In a bowl, mix flour, sugar, brown sugar, gingersnaps, ginger, and salt. Stir in melted butter until large crumbs form.
  3. Making the filling:
  4. Preheat oven to 350 degrees. 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.
  5. Pour filling into pie crust, cover with topping. Set pie on foil lined baking sheet. Bake for 1 ½ hours or until golden brown and filling is bubbling over.
  6. Excellent served hot with a scoop of vanilla ice cream!

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Published on December 22, 2012

{ 7 comments… read them below or add one }

C L December 22, 2012 at 11:51 am

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. :)

Jennie December 22, 2012 at 2:37 pm

Yum! I am marking this one to make for the next family dinner where I am in charge of dessert!

Gloria December 22, 2012 at 8:54 pm

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!!!

Darlene December 22, 2012 at 10:05 pm

The topping looks scrumptious- I think the crust is unnecessary and I’d skip it.

Anna December 25, 2012 at 9:18 am

Sorry for the delay in answering this. Yes, I think a crustless crumble version would be great!

Missi December 27, 2012 at 3:58 pm

The crust actually helps mellow all the strong flavors. I should know because that’s my Joe ;)

Martha December 29, 2012 at 12:12 pm

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 :-)

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