Yield
12 servings (serving size: 1 wedge)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

How to Make It

Step 1

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

Step 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.

Step 3

Combine lemon juice and pears in a large bowl; toss. Weigh or lightly spoon 13 ounces flour into a dry measuring cup; level with a knife. Combine 13 ounces flour and 1/3 cup brown sugar. Add flour mixture to pear mixture; toss to coat. Stir in cranberry mixture.

Step 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.

Step 5

To prepare streusel, weigh or lightly spoon 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.

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