Cranberry Pear Crumble Pie - FOK

 Made this for thanksgiving 2021 - really liked it.  Didn't make a crust - just baked it in a glass pie dish.  And the 'crumble' really didn't stick together.  Would use more dates.  And just added some date syrup to make it a little sticky.  Very sweet with good pears.

INGREDIENTS

CRUST AND CRUMBLE TOPPING

• 1¼ cups whole wheat flour
• ¾ cup walnuts
• ¾ cup pitted dates or date paste
• ½ cup rolled oats
• 2 tablespoons flaxseed meal (preferably golden)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

FILLING

• 5 pears, peeled and thinly sliced (5 cups)
• ¼ cup + 2 tablespoons pure maple syrup, divided
• 2 tablespoons whole wheat flour
• ½ teaspoon pumpkin pie spice
• ½ cup frozen cranberries

INSTRUCTIONS

1. Preheat oven to 350°F. In a food processor combine 1¼ cups flour and the walnuts, dates, oats, flaxseed meal, baking soda, and salt. Pulse until crumbly. Reserve 1¼ cups of the mixture for the crumble topping. 
2. For crust, pour the remaining flour mixture into a 9-inch pie plate. Pat the mixture into a thin layer over the bottom and up the sides of the plate. Bake 15 to 20 minutes or until lightly crispy.
3. For pear filling, in a large bowl combine the pears, ¼ cup of the maple syrup, the flour, and the pumpkin pie spice. 
4. For cranberry layer, in a food processor combine cranberries and the remaining 2 tablespoons maple syrup. Pulse until crumbly. 
5. Pour pear filling into baked crust, smoothing the top. Top evenly with cranberry mixture. Bake 10 minutes. Remove from oven. Sprinkle top evenly with the reserved 1¼ cups flour mixture. Bake about 15 minutes more or until top is lightly browned. Let pie cool at least 30 minutes before serving.

TAGS:

• THANKSGIVING