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Gingery Cranberry-Pear Pie with Oatmeal Streusel

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

Ingredients

  • Pie:
  • 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
  • All-Purpose Light Piecrust dough
  • Cooking spray
  • Streusel:
  • 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

Nutrition 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

How to Make It

  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 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.

  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 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.