Photo by Michael Piazza

Our most popular fall pie. Use fi rm-ripe pears, sweet-crisp apples and fresh, local cranberries. The buttery topping tempers the sourness of the cranberries and the brown sugar glazes the walnuts for a sweet, nutty treat. 

Makes 1 (9-inch) pie, serving 6–8

TOPPING:
½ cup light brown sugar (packed)
2 tablespoons all-purpose flour
1 cup chopped walnuts
6 tablespoons melted butter
½ teaspoon ground cinnamon

1 disc of Aunt Rosie’s pie dough
3 medium tart apples, peeled and thinly sliced
3 medium ripe pears, peeled and thinly sliced
¾ cup fresh cranberries
¾ cup sugar
1 teaspoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground allspice

In a small-to-medium mixing bowl, combine the brown sugar, flour, walnuts and cinnamon. Add the melted butter, then stir into the dry mixture, making crumbs.

Line a 9-inch pie plate with pastry; trim to 1 inch beyond edge of plate. Crimp edges and refrigerate for at least 30 minutes.

In a large bowl, combine the apples, pears and cranberries. Add the sugar, lemon juice and spices and stir to combine.

Top with brown sugar-walnut streusel topping. Bake at 350° for 50–60 minutes. Cool on a wire rack before serving. 

This recipe appeared in the Fall/Holiday 2020 issue as part of a larger story on Sweet and Savory Pies.