Cranberry Pear Crisp Pie
Indulge in the perfect balance of sweet, tart, and buttery flavors with this Cranberry Pear Crisp Pie, a rustic dessert that elevates classic fall and winter ingredients. Featuring a flaky premade pie crust filled with juicy, ripe pears, and tangy fresh cranberries, this pie is perfectly sweetened with a touch of sugar and warmed with a hint of cinnamon. The real magic lies in the golden oat crumble topping, made with rolled oats, brown sugar, and cold butter, lending a delightful crunch to each bite. Ready in just over an hour, this easy-to-make pie is perfect for holiday gatherings or any time you crave a cozy, fruit-filled treat. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Premade pie crust
- 4 large Pears (ripe and peeled, cored, and sliced)
- 1.5 cups Fresh cranberries
- 0.75 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Old-fashioned rolled oats
- 0.5 cups All-purpose flour
- 0.25 cups Brown sugar (lightly packed)
- 4 tablespoons Unsalted butter (cold, diced)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Place the premade pie crust into a 9-inch pie dish and crimp the edges as desired.
In a large mixing bowl, combine the sliced pears and fresh cranberries. Sprinkle with granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Toss until well-coated.
Pour the pear-cranberry mixture into the prepared pie crust, spreading it out evenly.
In a separate bowl, prepare the oat crisp topping by mixing the rolled oats, flour, brown sugar, and a pinch of salt. Add the cold, diced butter and work it into the mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
Stir the vanilla extract into the oat crisp mixture and evenly sprinkle the topping over the fruit filling.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes, or until the filling is bubbling and the crisp topping is golden brown.
Remove the pie from the oven and let it cool for at least 1 hour to allow the filling to set.
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 489.4 g | 178% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 245.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 158 mg | 12% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
