CRANBERRY PEAR PIE with OATMEAL STREUSEL
~ Save room for a piece (or least a forkful) of this delightful seasonal dessert (from stockpile favorites Cooking Light - Nov 2007)
3/4 cup regular oats
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of salt
2 Tbsp. chilled butter, cut into small pieces
3 cups (2 large) 1/2-inch cubed, peeled Anjou pear
2 cups fresh cranberries
2/3 cup packed light brown sugar
2 1/2 Tbsp.cornstarch
1 unbaked 9-inch deep dish pastry shell
- Preheat oven to 350-degrees.
- STREUSEL: Combine oats, brown sugar, cinnamon, nutmeg and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
- FILLING: Combine cranberries, pear, 2/3 cup brown sugar and cornstarch in large bowl; toss well to combine. Spoon mixture into pastry shell; sprinkle streusel over mixture. Bake for 1 hour until bubbly and streusel is browned. Cool at least 1 hour on wire rack. Serve with good vanilla ice cream.