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
Total TimePrep: 25 min. Bake: 55 min. + cooling
- 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)
- 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
- 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 crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust 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.
- Bake on a lower oven rack at 375° for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until filling is bubbly. Cool on a wire rack.
Nutrition Facts1 piece: 332 calories, 11g fat (5g saturated fat), 13mg cholesterol, 137mg sodium, 58g carbohydrate (32g sugars, 4g fiber), 3g protein.
Originally published as Cranberry Pear Crisp Pie in Light & Tasty June/July 2006
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.