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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Frozen vanilla yogurt is an icy contrast to the tart cranberries and crumb topping. Ingredients:
1 cup all-purpose flour |
1/8 teaspoon salt |
3 tablespoons chilled butter, cut into small pieces |
3 tablespoons vegetable shortening |
3 to 3 1/2 tablespoons ice water |
cooking spray |
5 cups thinly sliced peeled pear (about 2 1/2 pounds) |
1 1/2 cups fresh cranberries |
2/3 cup packed brown sugar |
3 tablespoons uncooked quick-cooking tapioca |
1 tablespoon fresh lemon juice |
1 teaspoon grated lemon rind |
1 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
1/4 cup all-purpose flour |
1/4 cup packed brown sugar |
1/4 cup regular oats |
1/4 teaspoon ground cinnamon |
2 tablespoons chilled butter, cut into small pieces |
Directions:
1. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine flour and salt in a bowl; cut in 3 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Gently press dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill 30 minutes.
2. Preheat oven to 400°.
3. Roll dough, still covered, into a 12-inch circle. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges of dough under; flute.
4. To prepare filling, combine pear and cranberries in a large bowl. Add 2/3 cup sugar and next 5 ingredients (through nutmeg), tossing well to combine. Spoon pear mixture into crust.
5. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, oats, and cinnamon in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle topping over pear filling.
6. Cover loosely with foil; bake at 400° for 30 minutes. Uncover and bake an additional 30 minutes or until browned and bubbly. Let stand 20 minutes before serving.
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