Pear-Apple-Cranberry Crumb Pie

• 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
• 1/4 cup heavy cream (to glaze the crimped pie edges)
• Cinnamon Sugar Crumb Topping (page 12)
• 3/4 cup sugar
• 2 tablespoons unbleached all-purpose flour
• 1 tablespoon ground cinnamon
• Dash of ground nutmeg
• 4 medium pears, peeled, cored, and cut into 1/2-inch pieces
• 4 medium Cortland apples, peeled, cored, and cut into 1/2-inch chunks
• 1/2 cup fresh or thawed frozen cranberries, coarsely chopped

1. Preheat the oven to 425F.
2. To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
3. Wrap the remaining half of the dough tightly in plastic wrap, and reserve it in the refrigerator for future use for up to 5 days.
4. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
5. Using your thumb and index finger, crimp the edges of the pie shell.
6. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
7. Set the pie shell to the side while you make the filling.
8. To prepare the filling, in a large bowl, mix together the sugar, flour, cinnamon, and nutmeg.
9. Add the pears, apples, and chopped cranberries, tossing until they are thoroughly coated with the sugar mixture.
10. Place the fruit mixture in the pie shell, distributing it evenly.
11. Sprinkle the Cinnamon Sugar Crumb Topping over the apple-cranberry filling, covering it completely.
12. To bake, place the pie plate on a baking sheet and bake for 15 minutes.
13. Reduce the temperature to 375F and continue baking for approximately 45 minutes, or until the crust is golden brown and the juices are bubbling.
14. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
15. Pear-Apple-Cranberry Crumb Pie is best served either at room temperture or warmed at 350F for about 10 minutes.
16. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
17. The fresh or frozen cranberries used in the pear-apple-cranberry-crumb pie provide a tart, tangy, crisp note to contrast the sweeter flavors of apple and pear.
18. Dried cranberries (such as those used in the Apple-Cranberry Crumb Pie, page 23), on the other hand, are on the sweeter side because most manufacturers add sugar.

recipe traditional pastry, heavy cream, cinnamon sugar, sugar, flour, ground cinnamon, ground nutmeg, apples, cranberries

Taken from www.epicurious.com/recipes/food/views/pear-apple-cranberry-crumb-pie-390341 (may not work)