Cranberry Pear Crisp Pie Recipe

4.5 1 2
Cranberry Pear Crisp Pie Recipe
Cranberry Pear Crisp Pie Recipe photo by Taste of Home
Publisher Photo

Cranberry Pear Crisp Pie Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry Pear Crisp Pie in Light & Tasty June/July 2006, p47

Nutritional Facts

1 piece: 332 calories, 11g fat (5g saturated fat), 13mg cholesterol, 137mg sodium, 58g carbohydrate (32g sugars, 4g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling.
  4. Cover edges of pastry loosely with foil. Bake at 375° for 30 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry Pear Crisp Pie in Light & Tasty June/July 2006, p47

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MBPeters User ID: 4431549 157926
Reviewed Sep. 20, 2009

"This recipe is super easy to make and was absolutely delicious. I made it with fresh pears from our pear tree and a homemade pie crust. It was a big hit with everyone in our family."

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