I'd like a copy of the recipe for pear and cranberry pie that appeared in The Washington Post Food section about one or two years ago. It was marvelous!

Allen Grady


This recipe appeared in an article by recipe developer Elinor Klivans. Do you have a recipe request? Let us know. (See address and e-mail information below.)

Pear-Cranberry Crumb Pie

(8 servings)

Tart cranberries make a perfect foil for ripe, sweet pears. Use ripe but still firm pears so they hold their shape when baked. Using melted butter for the crumb mixture produces an especially crisp topping.

10-inch pie crust, unbaked (recipe follows)

For the filling:

5 cups peeled and cored pears, cut into 1-inch pieces

1/4 cup granulated sugar, or more to taste

1 tablespoon unsalted butter, melted

1 1/2 cups unsweetened cranberries, fresh or frozen and defrosted

1 teaspoon ground cinnamon

For the crumb topping:

1/3 cup granulated sugar

1/3 cup firmly packed light brown sugar

1 1/4 cups all-purpose flour

1/2 teaspoon ground cinnamon

5 tablespoons unsalted butter, melted

Preheat the oven to 375 degrees. Have the pie crust ready.

For the filling: In a large bowl, mix together the pears, sugar and melted butter. Stir in the cranberries and cinnamon. Transfer the mixture to the pie crust.

For the crumb topping: In a small bowl, stir together the granulated and light brown sugars, flour and cinnamon. Pour the melted butter over the flour mixture and mix until fine crumbs form. Sprinkle the crumbs evenly over the filling.

Bake the pie in the preheated oven for 10 minutes. Reduce the oven temperature to 325 degrees and bake until the crumb topping is golden brown, the pears are tender when tested with a toothpick and the cranberries are soft, about 30 minutes. Set the pie aside to cool for at least 1 hour before serving. The pie can be baked 1 day ahead of time, covered and stored at room temperature.

Per serving: 412 calories, 4 gm protein, 64 gm carbohydrates, 17 gm fat, 23 mg cholesterol, 7 gm saturated fat, 143 mg sodium

Flaky Pie Crust

(1 pie crust for a 9- to 10-inch pan)

1 cup all-purpose flour, plus additional for rolling dough

1/3 cup cake flour

1/2 teaspoon salt

1 tablespoon sugar

6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces, plus additional for the pan

2 tablespoons cold vegetable shortening

3 to 4 tablespoons cold water

In a food processor, mix together the all-purpose and cake flours, salt and sugar. Add the cold butter and shortening and process, using about 6 pulses, until the mixture forms pea-size lumps. With the machine running, add 3 tablespoons of the cold water and process until large moist clumps form and the dough holds together. If the dough is too dry, add more cold water, 1 teaspoon at a time.

Gather the dough into a ball, then flatten into a disk. Wrap in plastic and chill for 1 hour before rolling. (Can be prepared 2 days ahead and refrigerated.)

Butter a 9- or 10-inch pie pan.

On a lightly floured surface, roll the dough to a round about 4 inches wider than the bottom of the pie pan. Press the dough into the prepared pan. Trim the edge, leaving a 1/2-inch overhang, and crimp the edge. Freeze for 15 minutes before baking.

Per serving: 184 calories, 2 gm protein, 17 gm carbohydrates, 12 gm fat, 23 mg cholesterol, 6 gm saturated fat, 135 mg sodiumSend your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to