Pear-Cranberry Pie with Oatmeal Streusel

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

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 31%
  • Fat: 8.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.6g
  • Carbohydrate: 41.5g
  • Fiber: 2.4g
  • Cholesterol: 5mg
  • Iron: 0.8mg
  • Sodium: 118mg
  • Calcium: 27mg

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

  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.
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