Pear Cranberry Pie With Oatmeal Streusel Recipes

PEAR-CRANBERRY PIE WITH OATMEAL STREUSEL

PEAR-CRANBERRY PIE WITH OATMEAL STREUSEL image

Categories Fruit Dessert Bake Christmas Thanksgiving Quick & Easy

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 unbaked 9-inch deep dish pie crust
Streusel:
1/4 c. regular oats
1/2 c. packed light brown sugar
1/2 tsp. ground cinnamon
dash of salt
2 tbsp. chilled butter, cut into small pieces
Filling:
3 c. (1/2 inch) cubed peeled Anjou pear (2 lg.)
2 c. fresh cranberries
2/3 c. packed light brown sugar
2 and 1/2 tbsp. cornstarch

Steps:

- Preheat Oven to 350 degrees F. - To prepare streusel, combine first 5 ingredients in a medium bowl; cut in buttter with a pastry blender or 2 knives until mixture resembles coarse meal. - To prepare filling, combine pear, cranberries, 2/3 c. brown sugar, and cornstarch in a large bowl; toss well to combine. - Spoon pear mixture into pie crust; sprinkle streusel over pear mixture. - Bake at 350 degrees F. for 1 hour or until bubbly and streusel is crowned. - Cool at least 1 hour on a wire rack before serving. - Serve with vanilla ice cream or cool whip.

PEAR STREUSEL

Pear Streusel image

Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 3h30m

Yield Makes one 9-inch pie

Number Of Ingredients 17

Ingredients

1 disk Pate Brisee for Pies
All-purpose flour, for surface
6 ounces fresh or thawed frozen cranberries (1 1/2 cups )
1/2 cup granulated sugar
1/2 cup water
1 whole cinnamon stick
1 cup all-purpose flour
3/4 cup packed light-brown sugar
3/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 1/2 pounds firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges
1/4 cup granulated sugar
Coarse salt
2 tablespoons all-purpose flour
1/8 teaspoon fresh lemon juice

Steps:

Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.

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