close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes one 9-inch pie

Fall in love with autumnal fruit when you make this stunning pie! A lightly salted crust and crumble topping made from walnuts, flaxseed meal, oats, and dates surrounds the sweet and tart inner filling. Pumpkin pie spice accentuates the seasonal flavors, and maple syrup adds a hint of rich sweetness to bring it all together. Perfect for a Thanksgiving feast, this pretty pie uses frozen cranberries because they keep their color and won’t bleed like fresh berries.

Cranberry-Pear Crumble Pie in a white dish with a slice of pie on the side

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.

Comments (24)

(4.14 from 7 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Rochelle7 days ago
Reply
Do you want to report this comment as inappropriate?

Doesn’t look like recipe has been edited to make the crust and topping better. They are both too dry and not crust like or crumbly at all. This recipe is same as it is in the Thanksgiving recipe pamphlet. I will try the suggestions below, but won’t make this again any time soon. Took to much time to have such disappointing results.

T1 week ago
Reply
Do you want to report this comment as inappropriate?

Agree with majority of comments…. A binding ingredient has been overlooked in the crust / crumble ….. Glad I didn’t plan this for taking to a feast….

Mazowski, Jessica1 week ago
Reply
Do you want to report this comment as inappropriate?

Yes this crust recipe needs modifying:(

Linda1 week ago
Reply
Do you want to report this comment as inappropriate?

Just made this for the first time; was planning to bring it to Thanksgiving dinner. The crust is not right… didn’t brown on the top, it looks like I just have the flour mixture sitting on top (and it tastes that way, too). I should have read these comments first. The filling is quite good, though. I’m better at cooking savory meals, so I’m not quite sure how to remedy the crust problem if I ever decide to make it again. I won’t be bringing this to dinner, unfortunately.

Shirley2 weeks ago
Reply
Do you want to report this comment as inappropriate?

I did this recipe again, I soaked the dates then added some of of the soaking water and a little maple syrup to the crust/topping and pulsed till it was crumbly yet held together. Looks and tastes so much better. I’m one to follow a recipe the first time out so that might need to be changed? Thanks Megan Quinlan for helpful suggestion.

Terry2 weeks ago
Reply
Do you want to report this comment as inappropriate?

The “crust” dies not hold together at all. I don’t know why. I have double checked the ingredients and I used them all and the potions! It just crumbles. Very frustrating. Any ideas what could have gone wrong?

KT2 weeks ago
Reply
Do you want to report this comment as inappropriate?

Does anyone have a recommendation for “pumpkin pie spice?” I’m thinking a combination of nutmeg, clove, & cinnamon but please let me know if I’m missing the mark!

Shirley2 weeks ago
Reply
Do you want to report this comment as inappropriate?

I just made this. Something is missing in the ingredients for the crust, it is just powdery doesn’t combine at all. I went ahead and put it all together as instructed but it I wouldn’t serve it my friends. My hubby and I did try it, getting past the flour to the middle, and the filling is absolutely great. In less I can find a better crust this one won’t be in my lineup. Sorry.
If anyone knows what I missed please chime in.

Steve1 week ago
Do you want to report this comment as inappropriate?

Thanks for posting this. I used soft and moist medjool dates instead of date paste and ended up with flour consistency crust, which I thought was odd, but I put it in the oven hoping for the best. Of course it didn’t work, and I came back and found your comment and the suggestion to add water. Seems like the recipe should be modified to say that if you use whole dates instead of date paste, add (nearly 1/2 cup?) water. The consistency seriously off without adding a lot of water.

Megan Quinlan2 weeks ago
Do you want to report this comment as inappropriate?

I would probably either soak the dates. Or add a little water to the flaxseed and let it sit for ten minutes before using. Or add water 1 tablespoon at a time to the food processor until you get a better consistency. I’m glad you posted this though before I made it, because now I know that I might need to add water.

Louise Ermanson2 weeks ago
Reply
Do you want to report this comment as inappropriate?

Delicious and easy to eat. It melts in our mouth. Definitely a 5 stars.

Elizabeth Braymen2 weeks ago
Reply
Do you want to report this comment as inappropriate?

What do you recommend as a wheat flour substitute? Thank you!

Lynda2 weeks ago
Reply
Do you want to report this comment as inappropriate?

Can I substitute apples for the pears? I have a bunch I need to use.

Claudia2 weeks ago
Reply
Do you want to report this comment as inappropriate?

Can the Wheat flour be changed for a gluten free option?
Such as Oat/Brown Rice flour?

Liz Turner2 weeks ago
Do you want to report this comment as inappropriate?

Sure! –FOK editors

Elizabeth Aronson3 weeks ago
Reply
Do you want to report this comment as inappropriate?

I’m afraid I cannot recommend this recipe. The instructions are not complete and are confusing. The date paste divisions were hard to follow, and I ended up with the maple syrup waiting to be added somewhere–like, “What about me?”

I’m sort of laughing, because I’m not a good baker anyway, but I love anything Forks Over Knives! I live by the app and have had many successes.

I’m hoping, when I pull this out of the oven, it will taste good anyway. Glad I tested it out before Thanksgiving!

Liz Turner3 weeks ago
Do you want to report this comment as inappropriate?

Our apologies for the hard-to-follow directions, Elizabeth. We’ve edited the recipe to make it much more clear. –FOK Editors

Tracy3 weeks ago
Reply
Do you want to report this comment as inappropriate?

I’d also like to know if frozen pears can be used. We only have pears for a very short season where I live and often they aren’t that great.

Anne5 days ago
Do you want to report this comment as inappropriate?

I made this for Thanksgiving and added about 2 tbsp. of maple syrup to the crust flour mixture so it would pack down. It was a hit at our house! I agree the mixture did not brown on top, but it was very good. I will definitely make this again.

Darshana Thacker3 weeks ago
Do you want to report this comment as inappropriate?

Yes, you can use frozen pears.

sarah3 weeks ago
Reply
Do you want to report this comment as inappropriate?

can fresh cranberries be used?

Darshana Thacker3 weeks ago
Do you want to report this comment as inappropriate?

Yes, you can use fresh cranberries. I would suggest adding some extra maple syrup because fresh cranberries taste more tart than the frozen ones.

Bonnie Gladish3 weeks ago
Reply
Do you want to report this comment as inappropriate?

Would I be able to use frozen pears?

Darshana Thacker3 weeks ago
Do you want to report this comment as inappropriate?

Yes, frozen pears should work too.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

Cranberry-Pear Crumble Pie in a white dish with a slice of pie on the side see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap