Pear-Cranberry Pie with Oatmeal Streusel

If you can't find fresh cranberries, use thawed frozen ones. A prepared pie shell yields a stellar dessert with little effort. Serve with vanilla ice cream.

Yield: 12 servings (serving size: 1 wedge)

Ingredients

• Streusel:
• 3/4  cup  regular oats
• 1/2  cup  packed light brown sugar
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• Dash of salt
• 2  tablespoons  chilled butter, cut into small pieces
• 
  Filling:
• 3  cups  (1/2-inch) cubed peeled Anjou pear (2 large)
• 2  cups  fresh cranberries
• 2/3  cup  packed light brown sugar
• 2 1/2  tablespoons  cornstarch
• 
  Remaining ingredient:
• 1  unbaked 9-inch deep-dish pastry shell

Preparation

Preheat oven to 350°.

To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

To prepare filling, combine pear, cranberries, 2/3 cup brown sugar, and cornstarch in a large bowl; toss well to combine. Spoon pear mixture into pastry shell; sprinkle streusel over pear mixture. Bake at 350° for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.

Nutritional Information

Calories:

240 (31% from fat)

Fat:

8.2g (sat 2.4g,mono 3.1g,poly 0.8g)

Protein:

1.6g

Carbohydrate:

41.5g

Fiber:

2.4g

Cholesterol:

5mg

Iron:

0.8mg

Sodium:

118mg

Calcium:

27mg