Pear-Cranberry Pie with Oatmeal Streusel
Info
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
Cooking Instructions
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.
Yield: 12 servings (serving size: 1 wedge)
Nutritional Information: CALORIES 240(31% from fat); FAT 8.2g (sat 2.4g,mono 3.1g,poly 0.8g); PROTEIN 1.6g; CHOLESTEROL 5mg; CALCIUM 27mg; SODIUM 118mg; FIBER 2.4g; IRON 0.8mg; CARBOHYDRATE 41.5g
Cynthia Nims, Cooking Light, NOVEMBER 2007
