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Cranberry Pear Streusel Pie

From Lynne Wilson

Prepare an unbaked 10-inch pie shell. Brush the inside of the pie shell with beaten egg white to keep it from becoming soggy. Preheat oven to 400ºF


1⅓ cup sugar
3 Tbsp. cornstarch
2½ cups cranberries
¼ cup water
3 large pears, peeled, cored, cut into ¼- to ½-inch pieces
¼ tsp. ground ginger

¾ cup flour
¼ cup butter, softened
½ cup dark brown sugar
2 Tbsp. sugar


Mix the sugar and cornstarch in a 3-quart saucepan. Stir in the cranberries and water. Cook over medium heat, stirring often, until the berries burst and the sauce thickens (4 to 5 minutes). Remove from the heat and stir in the pears and ginger. Pour into the pie shell and top with streusel.

mix the flour, butter, brown sugar, and cinnamon with your fingers or a fork until crumbly. Sprinkle over the top of the pie.

Bake the pies at 400ºF for approximately 45 minutes or until the pears are soft and cranberries cooked. Check after 30 minutes and cover loosely with foil if the streusel gets too brown