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Cranberry Pear Crisp Pie

Cranberry Pear Crisp Pie
Filled with a bubbling combination of cranberries and pears, this crumb-topped dessert is a wonderful change-of-pace from traditional pies —Priscilla Gilbert, Indian Harbour Beach, Florida
8 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 5 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1-2/3 cups fresh or frozen cranberries
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • Pastry for single-crust pie (9 inches)
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 3 tablespoons packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Directions

  • Place the pears in a large bowl; sprinkle with lemon juice and
  • vanilla. Add cranberries. Combine the brown sugar and flour;
  • sprinkle over fruit and gently toss to coat.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Add
  • filling.
  • In a small bowl, combine the flour, oats, brown sugar and cinnamon.
  • Cut in butter until crumbly. Sprinkle over filling.
  • Cover edges of pastry loosely with foil. Bake at 375° for 30
© Taste of Home 2013

2 of 2

Cranberry Pear Crisp Pie (continued)

Directions (continued)

  • minutes. Remove foil; bake 25-30 minutes longer or until filling is
  • bubbly. Cool on a wire rack. Yield: 8 servings.
Nutrition Facts: 1 piece equals 332 calories, 11 g fat (5 g saturated fat), 13 mg cholesterol, 137 mg sodium, 58 g carbohydrate, 4 g fiber, 3 g protein.
© Taste of Home 2013