Pear and Cranberry Pie

 

Week 52! Holy cow. The very last week of the year. Which also means, the very last pie! I kind of can’t believe it. And, I really can’t believe that I was successful in making 52 different pies this year! (I’ll talk about all of that more in a future post!)

They very las pie was a Pear and Cranberry pie that I took to our last family Christmas gathering of the season! My entire mom’s side of the family spent the day together at my Aunt Mary and Uncle Gary’s house last Saturday. We ate some amazing food, exchanged some gifts, and played some cards. We also chased around their four week old baby goats, and took turns pitching to each other in the new batting cage in the basement. Seriously! Some of us can hit the ball MUCH harder than others. It was a great way to wrap up the season, and I’m glad that my very last pie went straight into the bellies of all my loved ones!

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Pear and Cranberry Pie (with toasted pecan streusel topping)

Ingredients:
1 recipe for a single 9 inch pie crust
5 cups peeled and sliced ripe pears
1 cup fresh cranberries
2/3 cup sugar
2 1/2 Tbs. cornstarch
topping:
1 cup flour
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup pecans
1/2 cup butter, cut into small chunks
Directions:
Preheat oven to 350.
Prepare the pie crust and fit to a 9 inch pie pan. Combine pears, cranberries, sugar and corn starch in a mixing bowl and then transfer to the pie crust.
To prepare streusel, combine the flour, brown sugar, cinnamon, salt and pecans in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle the topping over the pear mixture. Bake at 350 for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.
:: Carrie ::