Rating: 5 stars
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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.

Recipe by Cooking Light December 2009

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack to lowest third of oven. Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

300 calories; fat 7.4g; saturated fat 3.2g; mono fat 2.7g; poly fat 0.8g; protein 3.3g; carbohydrates 58.5g; fiber 5g; cholesterol 8mg; iron 1.7mg; sodium 154mg; calcium 38mg.
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