Fresh Pear and Cranberry Streusel Pie

Sliced fresh pears are combined with dried cranberries and a little brandy for the filling, which is topped with a flour, sugar, oat & butter streusel.

Ingredients:

• Pie:
• 1/2 cup brown sugar
• 3 Tablespoons flour
• 1/4 teaspoon salt
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons brandy
• 5 cups peeled & sliced fresh pears
• 1/2 cup dried cranberries
• 1 9-inch unbaked pie crust
• Streusel:
• 1/4 cup all-purpose flour
• 1/2 cup old fashioned or quick-cooking rolled oats
• 1/4 cup brown sugar
• 4 Tablespoons cold butter, cut into pieces
• Vanilla ice cream (if desired)

Directions:

Preheat oven to 350. In a large bowl mix sugar, flour and salt. Add lemon juice, brandy, pears and cranberries; toss to coat with flour-sugar mixture. Fit pastry into pie plate; turn edges under to make a rim; gently press with tines of fork all the way around the rim. In a medium bowl combine streusel ingredients, blending in butter with a pastry cutter or two knives until crumbly. Top pie with streusel, filling completely and pressing down gently. Bake for 45-55 minutes until top is golden and fruit is tender. Cover streusel with foil the last 10-15 minutes if it browns too quickly. Remove from oven and place on rack to cool. Serve warm with vanilla ice cream, if desired.

Number of Servings: 8

Notes from the Cook: This is one of my favorite pies to serve in the winter when many varieties of pears are plentiful at the market. The dried cranberries give it a sweet-tart accent, and the stuesel tops it all off nicely. If you prefer substitute apple or orange juice for the brandy.