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Fresh Pear and Cranberry Streusel Pie

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Submitted by: tyxe

 

Sliced fresh pears are combined with dried cranberries and a little brandy for the filling, which is topped with a flour, sugar, oat & butter streusel.
 

Ingredients

  • Pie:
  • 1/2 cup brown sugar
  • 3 Tablespoons flour
  • 1/4 teaspoon salt
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons brandy
  • 5 cups peeled & sliced fresh pears
  • 1/2 cup dried cranberries
  • 1 9-inch unbaked pie crust
  • Streusel:
  • 1/4 cup all-purpose flour
  • 1/2 cup old fashioned or quick-cooking rolled oats
  • 1/4 cup brown sugar
  • 4 Tablespoons cold butter, cut into pieces
  • Vanilla ice cream (if desired)

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Method

Preheat oven to 350. In a large bowl mix sugar, flour and salt. Add lemon juice, brandy, pears and cranberries; toss to coat with flour-sugar mixture. Fit pastry into pie plate; turn edges under to make a rim; gently press with tines of fork all the way around the rim. In a medium bowl combine streusel ingredients, blending in butter with a pastry cutter or two knives until crumbly. Top pie with streusel, filling completely and pressing down gently. Bake for 45-55 minutes until top is golden and fruit is tender. Cover streusel with foil the last 10-15 minutes if it browns too quickly. Remove from oven and place on rack to cool. Serve warm with vanilla ice cream, if desired.

 

Notes: This is one of my favorite pies to serve in the winter when many varieties of pears are plentiful at the market. The dried cranberries give it a sweet-tart accent, and the stuesel tops it all off nicely. If you prefer substitute apple or orange juice for the brandy.

 

Number of Servings: 8

 

Submitted by: tyxe ()

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