Frozen vanilla yogurt is an icy contrast to the tart cranberries and crumb topping.
Cooking Light DECEMBER 2004
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.
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