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A Taste of Fall ~ Pear-Cranberry Pie

This is absolutely fabulous and a big, big hit every place I take it! Lovely, attractive alternative to pecan and pumpkin pies. I have repeatedly used the healthier version of crumble without pie crust, and less sugar. Even the dollop of yogurt is perfect. Ice cream and pie crusts would naturally be ‘better’, just not as healthy. One friend told me I could eat it for breakfast; baked fruits and granola-like. Pretty sure I will be trying that, too.

From the Kitchen of Cindy Tandy


  • ¾ cup regular oats

  • ½ cup packed light brown sugar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • Dash of salt

  • 2 tablespoons chilled butter, cut into small pieces


  • 3 cups (1/2-inch) cubed peeled Anjou pear (2 large)

  • 2 cups fresh cranberries

  • ⅔ cup packed light brown sugar

  • 2 ½ tablespoons cornstarch

  • Remaining ingredient:

  • 1 unbaked 9-inch deep-dish pastry shell


Step 1

  • Preheat oven to 350°.

Step 2

  • To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Step 3

  • To prepare filling, 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° for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.

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