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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Filled with a bubbling combination of cranberries and pears, this crumb-topped dessert is a wonderful change-of-pace from traditional pies âPriscilla Gilbert, Indian Harbour Beach, Florida 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 king arthur unbleached all-purpose flour |
pastry for single-crust pie (9 inches) |
topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup quick-cooking oats |
3 tablespoons packed brown sugar |
3/4 teaspoon ground cinnamon |
2 tablespoons cold butter |
Directions:
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.
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