Crumble-Topped Cranberry Apple Pear Tart with Cheddar Crust is a delicious blend of sweet, tart, and savoury flavours, perfect for a holiday dessert or a cosy treat.
The recipe makes one 10″ pie or four 6″ pies (perfect for two people to share). I love using my Emile Henry Mini Ruffled Pie Dishes for a festive presentation.
Crumble Topped Apple, Cranberry, Pear Tart with Cheddar Cheese Crust
Enjoy this pie that balances sweet, tart, and savoury flavours with every bite!
Ingredients
Scale
For the Cheddar Crust
- 150 g or 1¼ c unbleached all-purpose flour
- 5 ml or 1 tsp granulated sugar
- 2 ml or ½ tsp kosher salt
- 127 g or 4 oz unsalted butter, cubed and chilled
- 60 g or ½ c sharp white cheddar cheese, shredded
- 60 ml or ½ c ice water
For the Filling
- 127 g or 4 oz unsalted butter
- 3 Granny Smith apples
- 2 Golden Delicious Apples
- 2 Anjou pears (not quite ripe)
- 200 g or 7 oz fresh or frozen cranberries
- 50 g or ¼ c granulated sugar
- 150 g or ¾ c brown sugar
- 30 g or ¼ c all-purpose flour
For the Crumble Top
- 85 g or 3 oz unsalted butter, softened
- 90 g or ¾ c unbleached all-purpose flour
- 100 g or ½ c brown sugar
- 10 ml or 2 tsp granulated sugar
- ¼ tsp kosher salt
- 5 ml or 1 tsp cinnamon
Instructions
Make the Crust
- In the bowl of a food processor, pulse the flour, granulated sugar and salt until combined (2–3 pulses). Add the butter and pulse until the mixture forms large crumbs; some of the butter will be pea-sized (10–12 pulses). Add the cheddar and pulse until combined (2–3 pulses). Drizzle the water through the spout of the food processor while it is running until the machine rumbles. Stop immediately. Gather the dough into a clingfilm and press it into a disk shape. Refrigerate for at least two hours or overnight.
Make the Filling
- Peel and core the apples and pears. Cut into ¼” sections.
- In a small bowl, whisk together the sugars and flour.
- In a large skillet over medium heat, melt the butter. Add the apples and pears and stir until coated with butter. Add the cranberries and stir until combined with the apples and pears. Sprinkle the fruit with the flour mixture and stir until evenly coated.
- Reduce the heat to low and cover the skillet. Simmer gently, stirring occasionally (5 minutes). Remove the cover and sauté gently until the mixture looks thick and creamy, being careful not to let the mixture stick to the bottom of the pan and scorch. The fruit will still be quite firm.
- Transfer the mixture onto a rimmed baking sheet to cool.
Prepare the topping
- In a medium bowl, mix the butter, flour, sugars, salt, and cinnamon until thoroughly combined—you may need to use your fingers. Set aside.
Assemble the pie
- Preheat the oven to 375°F.
- On a lightly floured surface, roll out the dough until it’s approximately 14” in diameter. Transfer the dough to the deep-dish pie plate, folding over any excess dough along the exterior perimeter. Flute the edge using your thumb and forefinger.
- Add the cooled fruit to the pie plate.
- Sprinkle the fruit with the topping.
- Bake the pie for 15 minutes before lowering the oven temperature to 350°F. Bake until the fruit is tender when tested with a fork and the top is golden brown (35–40 minutes).
- Let the pie cool for at least two hours to set the filling.
- Serve warm or at room temperature with an optional scoop of vanilla ice cream or whipped cream.
Notes
Cheddar Crust Recipe adapted from Sally’s Baking Addiction.
Filling and Topping adapted from a recipe in Sweet Violet’s Ghost by J.A. Whiting.
