Gingery Cranberry-Pear Pie with Oatmeal Streusel

Gingery Cranberry-Pear Pie with Oatmeal Streusel Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Combine the best of fall and winter flavors in this must-try pie recipe. The oatmeal streusel topping shines as a crunchy companion to the tart-sweet filling.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 300
Fat 7.4 g
Satfat 3.2 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 3.3 g
Carbohydrate 58.5 g
Fiber 5 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 154 mg
Calcium 38 mg


1 cup water
1/3 cup granulated sugar
1/2 cup dried cranberries
1 (1-inch) piece peeled fresh ginger, cut into 1/4-inch-thick slices
1 teaspoon grated orange rind
2 teaspoons fresh lemon juice
6 peeled Anjou pears, cored and cut into 1/4-inch-thick slices (about 3 pounds)
1.13 ounces all-purpose flour (about 1/4 cup)
1/3 cup packed brown sugar
Cooking spray
1.5 ounces all-purpose flour (about 1/3 cup)
2 tablespoons unsalted butter, melted
2 tablespoons orange juice
1 cup old-fashioned oats
1/3 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt


1. Position oven rack to lowest third of oven. Preheat oven to 400°.

2. To prepare pie, combine 1 cup water and granulated sugar in a small saucepan over medium-high heat; bring to a boil. Add cranberries, fresh ginger slices, and rind; return to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer 15 minutes or until liquid is reduced to 2 tablespoons. Remove from heat; discard ginger slices. Cool.

3. Combine lemon juice and pears in a large bowl; toss. Weigh or lightly spoon 1.13 ounces flour into a dry measuring cup; level with a knife. Combine 1.13 ounces flour and 1/3 cup brown sugar. Add flour mixture to pear mixture; toss to coat. Stir in cranberry mixture.

4. Remove 2 sheets plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Spoon pear mixture into prepared crust.

5. To prepare streusel, weigh or lightly spoon 1.5 ounces flour into a dry measuring cup; level with a knife. Combine butter and orange juice in a bowl, stirring well. Add flour, oats, and remaining ingredients; toss. Sprinkle oat mixture over pear mixture. Cover pie loosely with foil; place pie plate on a baking sheet. Bake, covered, in the lower third of oven at 400° for 1 hour. Uncover; bake 15 minutes or until browned. Cool on a wire rack 1 hour.

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note