ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pear-Cranberry Pie with Oatmeal Streusel

Yield 12 servings (serving size: 1 wedge)
If you can't find fresh cranberries, use thawed frozen ones. A prepared pie shell yields a stellar dessert with little effort. Serve with vanilla ice cream.

Ingredients

  • Streusel:
  • 3/4 cup regular oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash of salt
  • 2 tablespoons chilled butter, cut into small pieces
  • Filling:
  • 3 cups (1/2-inch) cubed peeled Anjou pear (2 large)
  • 2 cups fresh cranberries
  • 2/3 cup packed light brown sugar
  • 2 1/2 tablespoons cornstarch
  • Remaining ingredient:
  • 1 unbaked 9-inch deep-dish pastry shell

Nutrition Information

  • calories 240
  • caloriesfromfat 31 %
  • fat 8.2 g
  • satfat 2.4 g
  • monofat 3.1 g
  • polyfat 0.8 g
  • protein 1.6 g
  • carbohydrate 41.5 g
  • fiber 2.4 g
  • cholesterol 5 mg
  • iron 0.8 mg
  • sodium 118 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

  3. To prepare filling, combine pear, cranberries, 2/3 cup brown sugar, and cornstarch in a large bowl; toss well to combine. Spoon pear mixture into pastry shell; sprinkle streusel over pear mixture. Bake at 350° for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.