ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-Pear Crumb Pie

Yield 10 servings
Frozen vanilla yogurt is an icy contrast to the tart cranberries and crumb topping.

Ingredients

  • Crust:
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 3 tablespoons vegetable shortening
  • 3 to 3 1/2 tablespoons ice water
  • Cooking spray
  • Filling:
  • 5 cups thinly sliced peeled pear (about 2 1/2 pounds)
  • 1 1/2 cups fresh cranberries
  • 2/3 cup packed brown sugar
  • 3 tablespoons uncooked quick-cooking tapioca
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup regular oats
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chilled butter, cut into small pieces

Nutrition Information

  • calories 310
  • caloriesfromfat 27 %
  • fat 9.8 g
  • satfat 4.6 g
  • monofat 2.8 g
  • polyfat 1.3 g
  • protein 2.5 g
  • carbohydrate 55.5 g
  • fiber 4.9 g
  • cholesterol 15 mg
  • iron 1.5 mg
  • sodium 80 mg
  • calcium 35 mg

How to Make It

  1. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine flour and salt in a bowl; cut in 3 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Gently press dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill 30 minutes.

  2. Preheat oven to 400°.

  3. Roll dough, still covered, into a 12-inch circle. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges of dough under; flute.

  4. To prepare filling, combine pear and cranberries in a large bowl. Add 2/3 cup sugar and next 5 ingredients (through nutmeg), tossing well to combine. Spoon pear mixture into crust.

  5. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, oats, and cinnamon in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle topping over pear filling.

  6. Cover loosely with foil; bake at 400° for 30 minutes. Uncover and bake an additional 30 minutes or until browned and bubbly. Let stand 20 minutes before serving.