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Home » Fruit Pies

Pear Apple Cranberry Pie with Gingersnap Topping

Last updated on October 16, 2021 By Anna 9 Comments This post may contain affiliate links.

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 pear apple cranberry pie; so I made it for Todd before we left town.

gingersnap topping
Pear Apple Cranberry Pie with Gingersnap Topping

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.

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Recipe

pie

Joe's Awesome Pear Apple Cranberry Pie with Gingersnap Topping

Cookie Madness
Holiday pie made with pears, apples and cranberries
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

  • 9 ” unbaked pie crust

Topping

  • ½ cup flour
  • 2 ½ tablespoons sugar
  • 2 ½ tablespoons brown sugar
  • 6 gingersnaps crushed
  • pinch of salt
  • 4 tablespoons butter

Filling

  • 2 Bosc pears
  • 1 very large 12 oz Granny Smith apple or 2 small
  • ¾ cup cranberries
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon vanilla extract
  • 6 tablespoons granulated sugar
  • 1 tablespoon corn starch

Instructions
 

  • Making the topping:
  • In a bowl, mix flour, sugar, brown sugar, gingersnaps, ginger, and salt. Stir in melted butter until large crumbs form.
  • Making the filling:
  • 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.
  • 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.
  • Excellent served hot with a scoop of vanilla ice cream!
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

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  1. Anna

    December 26, 2020 at 9:14 am

    Awesome! Glad to hear that, Erin. I haven't made this one in a while, but need to.

  2. Erin Carnes

    December 26, 2020 at 9:11 am

    5 stars
    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.

  3. 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 🙂

  4. 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 😉

  5. 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!

  6. Darlene

    December 22, 2012 at 10:05 pm

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

  7. 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!!!

  8. 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!

  9. 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. 🙂

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