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Pear Streusel


Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes one 9-inch pie

Source: Martha Stewart Living, November 2010


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


  1. 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.

  2. 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.

  3. 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.

  4. Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.

  5. 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.

Reviews Add a comment

  • NapaCindy
    11 NOV, 2011
    We have four different apple trees, so I used Red Gravenstein apples (closer to a pear, not as firm as Granny Smith apples). After I made the cranberry sauce, I stirred in the zest of 1 orange, spread the mixture on a salad plate and cooled. After adding half of the apple filling to the crust, I slide the cranberry sauce off the plate onto the first layer of fruit, gently broke it up with the back of a fork and spread fairly evenly, then added the rest of the apples. Turned out FABULOUS!!