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

Source: Martha Stewart Living, November 2010
Total Time Prep Servings Yield


For the Crust

For the Cranberry Sauce

For the Streusel Topping

For the Filling


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  • 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!!

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