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Lite CranPeary Pie
Perfect when cranberries are in season.
Quick Facts
Prep Time: 25 minutes
Bake Time: 40 to 45 minutes
Yield: 1 pie (8 servings)
Ingredients
TOPPING:
- 1/3 cup quick oats (not instant)
- 1/3 cup all-purpose 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 Argo® Corn Starch
- 1 teaspoon ground cinnamon
- 1/2 cup orange juice
- 1/2 cup Karo® Lite Syrup (33% Fewer Calories) OR 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 (9-inch) deep-dish pie crust, unbaked
Directions
- 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 syrup until smooth. Add cranberries.
- Cook over medium-high heat, stirring constantly, just until mixture thickens and begins to boil. Remove from heat. Stir in pears. Spoon into pie crust.
- Sprinkle TOPPING evenly over pie.
- Bake 40 to 45 minutes or until center of pie is firm. Cool completely on wire rack before cutting. Delicious served with a scoop of vanilla ice cream.
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