Cranberry Pear Crisp Pie
TOTAL TIME: Prep: 25 min. Bake: 55 min.
YIELD: 8 servings.
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
Ingredients
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Dough for single-crust pie
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5 cups sliced peeled fresh pears
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1-2/3 cups fresh or frozen cranberries
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1/2 cup packed brown sugar
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1/3 cup all-purpose flour
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TOPPING:
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1/4 cup all-purpose flour
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1/4 cup quick-cooking oats
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3 tablespoons brown sugar
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3/4 teaspoon ground cinnamon
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2 tablespoons cold butter
Directions
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1.
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
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2.
Place pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine brown sugar and flour; sprinkle over fruit and gently toss to coat. Spoon into crust.
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3.
In a small bowl, combine flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling.
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4.
Bake on a lower oven rack until filling is bubbly, 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts
1 piece: 332 calories, 11g fat (5g saturated fat), 13mg cholesterol, 137mg sodium, 58g carbohydrate (32g sugars, 4g fiber), 3g protein.
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