2 ratings

Pear and Cranberry Crumble Pie

Just like Grandma's
Cranberry and pie crumble pie
Courtesy of McCormick

This showstopper marries mellow golden pears with tart 'n tangy cranberries, and topped with a sweet and spicy crumble of brown sugar, cinnamon and allspice.

Recipe courtesy of McCormick.


  • 1 refrigerated pie crust (from 14.1-ounce package)
  • 3/4 Cups granulated sugar
  • 1 Teaspoon McCormick Ground Cinnamon, divided
  • 1/4 Teaspoon McCormick Ground Allspice, divided
  • 3 Tablespoons corn starch
  • 6 firm ripe pears, cored, peeled and sliced
  • 3/4 Cups dried cranberries
  • 1/2 Cup flour
  • 1/4 Cup firmly packed light brown sugar
  • 1/4 Cup (1/2 stick) cold butter, cut into chunks


Preheat oven to 375°F.

Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate.

Mix granulated sugar, corn starch, 1/2 teaspoon of the cinnamon and 1/8 teaspoon of the allspice in large bowl.

Add pears and cranberries; toss to coat well.

Spoon evenly into crust.

Mix flour, brown sugar, remaining 1/2 teaspoon cinnamon and 1/8 teaspoon allspice in small bowl.

Cut in butter until coarse crumbs form. Sprinkle evenly over fruit in crust.

Place pie on large baking sheet.

Bake 1 hour or until pears are tender and topping is lightly browned.

Cool on wire rack.