Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
For the Crust
- 1 disk Pate Brisee
- All-purpose flour, for surface
For the Cranberry Sauce
- 6 ounces fresh or thawed frozen cranberries (1 1/2 cups )
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 whole cinnamon stick
For the Streusel Topping
- 1 cup all-purpose flour
- 3/4 cup packed light-brown sugar
- 3/4 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- Coarse salt
- 1 stick cold unsalted butter, cut into small pieces
For the Filling
- 1 1/2 pounds firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges
- 1/4 cup granulated sugar
- Coarse salt
- 2 tablespoons all-purpose flour
- 1/8 teaspoon fresh lemon juice
Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.