CranPeary Pie
Ingredients
TOPPING
- 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 Fleischmann's® Corn Starch
- 1 teaspoon ground cinnamon
- 1/2 cup orange juice
- 1/2 cup Crown® Lily White® 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 (9-inch) deep-dish pie crust, unbaked
PRODUCTS
Instructions
- Preheat oven to 350°F.
- For TOPPING: Mix oats, flour, brown sugar, butter, vanilla and cinnamon in a small bowl until crumbly. Stir in walnuts, if desired; set aside.
- For FILLING: 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.
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