Pear-Cranberry Pie with Oatmeal Streusel

Pear-Cranberry Pie with Oatmeal Streusel Recipe
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.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Cynthia Nims,

November 2007
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