Ingredients
- 3 3/4 cup all-purpose flour, plus more for rolling
- 2 1/2 teaspoon coarse salt
- 1 1/2 teaspoon granulated sugar
- 3 stick cold unsalted butter, cut into small pieces
- 1/2 cup ice water, plus more if needed
- 3 3/4 cup all-purpose flour, plus more for rolling
- 2 1/2 teaspoon coarse salt
- 1 1/2 teaspoon granulated sugar
- 3 stick cold unsalted butter, cut into small pieces
- 1/2 cup ice water, plus more if needed
- 1 1/2 cup pecan halves, toasted and chopped (about 1 1/2 cups)
- 1 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 1/2 teaspoon coarse salt
- 2 stick unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1 cup granulated sugar
- 3 3/4 cup all-purpose flour, plus more for rolling
- 2 1/2 teaspoon coarse salt
- 1 1/2 teaspoon granulated sugar
- 3 stick cold unsalted butter, cut into small pieces
- 1/2 cup ice water, plus more if needed
- 1 1/2 cup pecan halves, toasted and chopped (about 1 1/2 cups)
- 1 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 1/2 teaspoon coarse salt
- 2 stick unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1 cup granulated sugar
- 5 1/4 pound firm-ripe bosc or anjou pears (about 12), peeled, cored, and cut into 1/2-inch wedges
- 4 teaspoon fresh lemon juice
- 1 teaspoon vanilla bean, seeds scraped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1 1/4 teaspoon ground cinnamon
- 2 cup fresh or unthawed frozen cranberries
Preparation
Baking Directions:
The crust: Place flour, salt and sugar in the bowl of a food processor; pulse for a few seconds to combine.
Add butter; pulse until mixture resembles coarse crumbs.
Add ice water then pulse until dough just starts to come together (add more water a tablespoon at a time if needed).
Turn out dough on to a piece of plastic wrap and gather together to form a flat rectangle.
Refrigerate at least 1 hour or overnight.
On a lightly floured surface, roll out to a 14 x 19-inch rectangle.
Fit into a 12 x 17-inch rimmed baking sheet, tucking overhang under all around the pan.
Refrigerate at least 1 hour or up to overnight.
The crumble: Stir together pecans, flour, oats, and salt in a bowl.
Put butter and sugars in the bowl of a mixer and beat until creamy.
Add pecan mixture and mix just until combined.
Work mixture through your fingers until it forms coarse crumbles.
Refrigerate until ready to use.
The filling: combine pears, lemon juice and vanilla bean seeds.
Stir in sugar, flour, salt and ground cinnamon.
Spread mixture evenly into pie crust and top with frozen cranberries.
Crumble large clumps of the topping evenly over the filling.
Bake pie in a 400 degree oven until crumble is golden brown (tent with foil if browning too quickly, after about 20 minutes) and filling is bubbling, about 1 hour.
Let cool at least 1 hour then cut into squares.
