Cranberry and Pear Pie with Almond Topping
- Prenatal pick
- Kid-friendly
- Peanut free
Ingredients
- 1 Sweet Single-Crust Pie Pastry
- 3 cups (750 mL) coarsely chopped cranberries
- 4 Bosc pears, peeled, cored and grated
- 1/2 cup (125 mL) granulated sugar
- 3 tbsp (45 mL) cornstarch
- 2 tbsp (30 mL) corn syrup
- 1-1/2 tsp (7 mL) finely grated orange rind
- Pinch salt
- Almond Topping:
- 1-1/4 cups (300 mL) whole almonds
- 1/3 cup (75 mL) all-purpose flour
- 1/3 cup (75 mL) whole wheat flour
- 1/3 cup (75 mL) packed dark brown sugar
- 2 tbsp (30 mL) granulated sugar
- 3/4 tsp (4 mL) ground cardamom or cinnamon
- 1/4 tsp (1 mL) salt
- 2/3 cups (150 mL) chilled unsalted butter, diced
Preparation
Almond Topping: In food processor, pulse almonds until finely chopped; pulse in all-purpose flour, whole wheat flour, brown sugar, granulated sugar, cardamom and salt. Pulse in butter just until crumbly; with hands, mix and loosen to make crumbly topping.
On lightly floured work surface, roll out Sweet Single-Crust Pie Pastry to fit 9-inch/23 cm deep-dish pie plate; trim and flute edge. Toss together cranberries, pears, sugar, cornstarch, corn syrup, orange rind and salt. Scrape into pie shell; top with Almond Topping.
Bake in bottom third of 425°F/220°C oven for 15 minutes; reduce heat to 350°F/180°C and bake until pastry is golden and filling is bubbling, 40 to 50 minutes (if pastry is sufficiently browned but filling isn't bubbling, cover loosely with foil and continue baking).
Makes 8 to 12 servings.
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