This was a big hit for Thanksgiving. I will make this again for family gatherings. The pear and cranberries were a great combination.
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)
More From Cooking Light
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
- 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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Pear-Cranberry Pie with Oatmeal Streusel Recipe at a Glance