This delicious recipe for Pear and Cranberry Crumble Pie pairs perfectly with Halcyon 2020 Chenin Blanc.




  • 1 Refrigerated pie crust, (from 14.1-ounce package)
  • 3/4 Cup(s) Granulated sugar
  • 3 Tablespoon(s) Cornstarch
  • 1 Teaspoon(s) McCormick® Ground Cinnamon, divided
  • 1/4 Teaspoon(s) McCormick® Ground Allspice, divided
  • 6 Firm ripe pears, cored, peeled and sliced
  • 3/4 Cup(s) Dried cranberries
  • 1/2 Cup(s) Flour
  • 1/4 Cup(s) Firmly packed light brown sugar
  • 1/4 Cup(s) (1/2 stick) cold butter, cut into chunks


1. Preheat oven to 375°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate.

2. Mix granulated sugar, cornstarch, 1/2 teaspoon of the cinnamon and 1/8 teaspoon of the allspice in large bowl. Add pears and cranberries; toss to coat well. Spoon evenly into crust.

3. Mix flour, brown sugar, remaining 1/2 teaspoon cinnamon and 1/8 teaspoon allspice in small bowl. Cut in butter until coarse crumbs form. Sprinkle evenly over fruit in crust. Place pie on large baking sheet.

4. Bake 1 hour or until pears are tender and topping is lightly browned. Cool on wire rack.

*Recipe and Photo Courtesy of McCormick & Company, Inc.