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.
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
- 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
- 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!