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
Prep time
Cook time
Total time
Holiday pie made with pears, apples and cranberries
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
- 9” unbaked pie crust
Topping
- 1/2 cup flour
- 2 1/2 tablespoons sugar
- 2 1/2 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
- 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
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!
Martha says
December 29, 2012 at 12:12 pmThis 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
December 27, 2012 at 3:58 pmThe crust actually helps mellow all the strong flavors. I should know because that’s my Joe 😉
Anna says
December 25, 2012 at 9:18 amSorry for the delay in answering this. Yes, I think a crustless crumble version would be great!
Darlene says
December 22, 2012 at 10:05 pmThe topping looks scrumptious- I think the crust is unnecessary and I’d skip it.
Gloria says
December 22, 2012 at 8:54 pmMy 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
December 22, 2012 at 2:37 pmYum! I am marking this one to make for the next family dinner where I am in charge of dessert!
C L says
December 22, 2012 at 11:51 amHow 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. 🙂