Cranberry-Pear Crumb Pie

recipe
Frozen vanilla yogurt is an icy contrast to the tart cranberries and crumb topping.

Yield:

10 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Preheat oven to 400°.

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.

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.

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.

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.

Note:

December 2004
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