Pear-Cranberry Pie with Walnut Crumb

• 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
• Walnut Crumb Topping (page 14)
• 1 1/2 cups fresh cranberries
• 1/2 cup plus 1 tablespoon sugar
• 4 medium, ripe Bartlett or Bosc pears, peeled, cored, and cut into 1/2-inch cubes
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated orange zest
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• Dash of ground nutmeg

1. Preheat 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, place the cranberries and 1/2 cup sugar in a food processor and pulse 6 to 8 times, or until the cranberries are coarsely chopped.
9. Transfer the cranberry mixture to a large bowl, and add the pears, lemon juice, and orange zest.
10. Let the fruit sit for about 10 minutes so that the juices can seep through.
11. In a separate small bowl, combine the remaining 1 tablespoon sugar, the cornstarch, cinnamon, and nutmeg.
12. Add the sugar mixture to the fruit and combine thoroughly.
13. Place the fruit mixture in the pie shell, distributing it evenly.
14. Sprinkle the walnut crumb topping over the filling, covering it completely.
15. To bake, place the pie plate on a baking sheet and bake for 15 minutes.
16. Reduce the temperature to 375F and continue baking for 40 to 45 minutes, or until the pears are tender and the juices are bubbling.
17. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
18. Pear-Cranberry Pie with walnut crumb is best served either at room temperature or warmed at 350F for about 10 minutes.
19. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

recipe traditional pastry, fresh cranberries, sugar, bartlett, lemon juice, orange zest, cornstarch, ground cinnamon, ground nutmeg

Taken from www.epicurious.com/recipes/food/views/pear-cranberry-pie-with-walnut-crumb-390382 (may not work)