PLANNNING THE FEAST ~ CRANBERRY PEAR PIE with OATMEAL STREUSEL

"The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce."

~ John Josselyn

(while visiting New England in 1663)

~ Cranberry

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CRANBERRY PEAR PIE with OATMEAL STREUSEL

~ Save room for a piece (or least a forkful) of this delightful seasonal dessert (from stockpile favorites Cooking Light - Nov 2007)

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STREUSEL:

3/4 cup regular oats

1/2 cup packed light brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

dash of salt

2 Tbsp. chilled butter, cut into small pieces

FILLING:

3 cups (2 large) 1/2-inch cubed, peeled Anjou pear

2 cups fresh cranberries

2/3 cup packed light brown sugar

2 1/2 Tbsp.cornstarch

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1 unbaked 9-inch deep dish pastry shell

• Preheat oven to 350-degrees.
• STREUSEL: Combine oats, brown sugar, cinnamon, nutmeg and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
• FILLING: Combine cranberries, pear, 2/3 cup brown sugar and cornstarch in large bowl; toss well to combine. Spoon mixture into pastry shell; sprinkle streusel over mixture. Bake for 1 hour until bubbly and streusel is browned. Cool at least 1 hour on wire rack. Serve with good vanilla ice cream.