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Cranberry Pear Crisp Pie

Total Time

Prep: 25 min. Bake: 55 min. + cooling

Makes

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
Cranberry Pear Crisp Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 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 all-purpose flour
  • TOPPING:
  • 1/4 cup 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. 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.
  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.
  3. In a small bowl, combine flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling.
  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.
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

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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