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



For the Crust
For the Cranberry Sauce
For the Streusel Topping
For the Filling


Instructions Checklist
  • 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.

Reviews (1)

34 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
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!!