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Ingredients
  • Buttery Flaky Pie Crust or  All Butter Pie Crust (my recipes both make 2 crusts; freeze the 2nd half for later use)
  • 6 cups ½-inch chunks of peeled pears (about 5 medium pears)
  • 1 cup fresh or frozen cranberries (do not thaw)
  • ½ cup ( 100g) granulated sugar
  • ¼ cup ( 31g) all-purpose flour ( spooned & leveled)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 Tablespoon (15ml) lemon juice*
  • subheading: Crumble Topping:
  • ½ cup ( 100g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¾ cup ( 94g) all-purpose flour
  • 5 Tablespoons ( 71g) unsalted butter, melted and slightly cooled
  • Cook Mode Prevent your screen from going dark
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