|1. Preheat oven to 375° F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate. |
2. Mix granulated sugar, cornstarch, 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.
3. 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.
4. Bake 1 hour or until pears are tender and topping is lightly browned. Cool on wire rack.Test Kitchen Tip: For best results, use firm, ripe pears that just yield to gentle pressure.
Apple and Cranberry Crumble Pie: Prepare as directed. Use 6 apples, cored, peeled and sliced, in place of the pears.
Ginger Pear and Cranberry Crumble Pie: Prepare as directed. Omit cinnamon and allspice. Use 1/2 teaspoon McCormick® Ground Ginger in the pear mixture and 1/2 teaspoon ground ginger in the crumb topping
|Prep Time: 20 minutes|
Cook Time: 1 hour
|-||1 refrigerated pie crust (from 15-ounce package)|
|-||3/4 cup granulated sugar|
|-||3 tablespoons cornstarch|
|-||1 teaspoon McCormick® Cinnamon, Ground |
|-||1/4 teaspoon McCormick® Allspice, Ground |
|-||6 firm ripe pears, cored, peeled and sliced|
|-||3/4 cup 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|
|Nutrition (per serving)|
|Calories: 338 Calories |
Fat: 10 Grams
Protein: 2 Grams
Cholesterol: 14 Milligrams
Carbohydrates: 60 Grams
Sodium: 124 Milligrams
Fiber: 2 Grams