…I unearthed yet more stuff. Two frozen pie shells (which means I still have one left) and some fresh (frozen) cranberries from last Thanksgiving. I am always amazed how well fresh cranberries do in the freezer.
Pie seemed like an appropriate endeavor, so I searched around my recipe files and found this Pear-Cranberry Pie with Oatmeal Streusel.
It’s super easy to make. This pie is on the tart side, so make sure you serve it with a scoop of vanilla ice cream or sweetened whipped cream. If you don’t have fresh cranberries, frozen (but thawed) from the market will be fine.
I loved the oatmeal-streusel topping, it was very…ummm…rustic.
Pear-Cranberry Pie with Oatmeal Streusel
Adapted from Cooking Light
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
3 cups (1/2-inch) cubed peeled Anjou pear (3 large)
2 cups fresh cranberries or frozen (thawed)
2/3 cup light brown sugar
2-1/2 Tablespoons cornstarch
1 unbaked 9-inch deep-dish pastry shell
Preheat oven to 350 degrees
Prepare streusel by combining first five ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles a coarse meal.
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 degrees for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.
Serve with vanilla ice-cream or a sweetened whipped cream.
This pie was simply effortless to put together.
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