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CranPeary Pie

PrintPrint Recipe
  • Yield: 1 pie (8 servings)
  • Prep Time: 0:25
  • Bake Time: 40 minutes

Ingredients

  • 1/3 cup quick oats (not instant)
  • 1/3 cup flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter OR margarine, melted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts OR pecans (optional)
FILLING:
  • 1/4 cup packed brown sugar
  • 1/4 cup corn starch
  • 1 teaspoon ground cinnamon
  • 1/2 cup orange juice
  • 1/2 cup Karo® Light Corn Syrup
  • 1 cup fresh OR frozen cranberries
  • 2 cans (16 ounces each) pears in light syrup, drained and coarsely chopped (about 2 cups )
  • 1 (-inch) deep-dish pie crust, unbaked

Directions

  1. Preheat oven to 350°F.
For TOPPING:
  1. Mix oats, flour, brown sugar, butter, vanilla and cinnamon in a small bowl until crumbly. Stir in walnuts, if desired; set aside.
For FILLING:
  1. Combine brown sugar, corn starch and cinnamon in a medium saucepan. Gradually stir in orange juice and corn syrup until smooth. Add cranberries.
  2. Bring to boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat. Stir in pears. Spoon into pie crust.
  3. Sprinkle TOPPING evenly over pie.
  4. Bake 40 minutes or until center of pie is firm. Cool completely on wire rack before cutting.
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print image

CranPeary Pie

  • Yield: 1 pie (8 servings)
  • Prep Time:  25 minutes
  • Bake Time: 40 minutes

Ingredients

  • 1/3 cup quick oats (not instant)
  • 1/3 cup flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter OR margarine melted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts OR pecans (optional)
  • 1/4 cup packed brown sugar
  • 1/4 cup corn starch
  • 1 teaspoon ground cinnamon
  • 1/2 cup orange juice
  • 1/2 cup Karo® Light Corn Syrup
  • 1 cup fresh OR frozen cranberries
  • 1 (-inch) deep-dish pie crust unbaked

Directions

  • Preheat oven to 350°F.
  • Mix oats, flour, brown sugar, butter, vanilla and cinnamon in a small bowl until crumbly. Stir in walnuts, if desired; set aside.
  • Combine brown sugar, corn starch and cinnamon in a medium saucepan. Gradually stir in orange juice and corn syrup until smooth. Add cranberries.
  • Bring to boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat. Stir in pears. Spoon into pie crust.
  • Sprinkle TOPPING evenly over pie.
  • Bake 40 minutes or until center of pie is firm. Cool completely on wire rack before cutting.