Reviews (1) Add Rating & Review 34 Ratings 5 star values: 9 4 star values: 13 3 star values: 8 2 star values: 3 1 star values: 1 Martha Stewart Member Rating: Unrated 11/11/2011 We have four different apple trees, so I used Red Gravenstein apples (closer to a pear, not as firm as Granny Smith apples). After I made the cranberry sauce, I stirred in the zest of 1 orange, spread the mixture on a salad plate and cooled. After adding half of the apple filling to the crust, I slide the cranberry sauce off the plate onto the first layer of fruit, gently broke it up with the back of a fork and spread fairly evenly, then added the rest of the apples. Turned out FABULOUS!!
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Gallery Pear Streusel Recipe Summary prep: 1 hr total: 3 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie
Ingredients For the Crust 1 disk Pate Brisee for Pies All-purpose flour, for surface For the Cranberry Sauce 6 ounces fresh or thawed frozen cranberries (1 1/2 cups ) 1/2 cup granulated sugar 1/2 cup water 1 whole cinnamon stick For the Streusel Topping 1 cup all-purpose flour 3/4 cup packed light-brown sugar 3/4 cup old-fashioned oats 1/2 teaspoon ground cinnamon Coarse salt 1 stick cold unsalted butter, cut into small pieces For the Filling 1 1/2 pounds firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges 1/4 cup granulated sugar Coarse salt 2 tablespoons all-purpose flour 1/8 teaspoon fresh lemon juice
Gallery Pear Streusel
Recipe Summary prep: 1 hr total: 3 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie
Gallery
Pear Streusel
Pear Streusel
Pear Streusel
Recipe Summary prep: 1 hr total: 3 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
prep: 1 hr total: 3 hrs 30 mins
Servings: 8 Yield: Makes one 9-inch pie
prep: 1 hr
total: 3 hrs 30 mins
prep:
1 hr
total:
3 hrs 30 mins
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
Ingredients
Ingredients
1 disk Pate Brisee for Pies All-purpose flour, for surface
6 ounces fresh or thawed frozen cranberries (1 1/2 cups ) 1/2 cup granulated sugar 1/2 cup water 1 whole cinnamon stick
1 cup all-purpose flour 3/4 cup packed light-brown sugar 3/4 cup old-fashioned oats 1/2 teaspoon ground cinnamon Coarse salt 1 stick cold unsalted butter, cut into small pieces
1 1/2 pounds firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges 1/4 cup granulated sugar Coarse salt 2 tablespoons all-purpose flour 1/8 teaspoon fresh lemon juice
Directions
Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 9 4 star values: 13 3 star values: 8 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: Unrated 11/11/2011 We have four different apple trees, so I used Red Gravenstein apples (closer to a pear, not as firm as Granny Smith apples). After I made the cranberry sauce, I stirred in the zest of 1 orange, spread the mixture on a salad plate and cooled. After adding half of the apple filling to the crust, I slide the cranberry sauce off the plate onto the first layer of fruit, gently broke it up with the back of a fork and spread fairly evenly, then added the rest of the apples. Turned out FABULOUS!!
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 9 4 star values: 13 3 star values: 8 2 star values: 3 1 star values: 1
Add Rating & Review
34 Ratings 5 star values: 9 4 star values: 13 3 star values: 8 2 star values: 3 1 star values: 1
34 Ratings 5 star values: 9 4 star values: 13 3 star values: 8 2 star values: 3 1 star values: 1
34 Ratings 5 star values: 9 4 star values: 13 3 star values: 8 2 star values: 3 1 star values: 1
5 star values: 9 4 star values: 13 3 star values: 8 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: Unrated 11/11/2011 We have four different apple trees, so I used Red Gravenstein apples (closer to a pear, not as firm as Granny Smith apples). After I made the cranberry sauce, I stirred in the zest of 1 orange, spread the mixture on a salad plate and cooled. After adding half of the apple filling to the crust, I slide the cranberry sauce off the plate onto the first layer of fruit, gently broke it up with the back of a fork and spread fairly evenly, then added the rest of the apples. Turned out FABULOUS!!Martha Stewart Member
Rating: Unrated 11/11/2011
We have four different apple trees, so I used Red Gravenstein apples (closer to a pear, not as firm as Granny Smith apples). After I made the cranberry sauce, I stirred in the zest of 1 orange, spread the mixture on a salad plate and cooled. After adding half of the apple filling to the crust, I slide the cranberry sauce off the plate onto the first layer of fruit, gently broke it up with the back of a fork and spread fairly evenly, then added the rest of the apples. Turned out FABULOUS!!
Rating: Unrated
All Reviews for Pear Streusel
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pear Streusel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
