Recipe: Cran-Peary Pie with Streusel Topping (using canned pears)

CRAN-PEARY PIE

FOR THE TOPPING:
1/3 cup quick oats (not instant), uncooked
1/3 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/2 teaspoon Spice Islands Pure Vanilla Extract
1/4 teaspoon Spice Islands Ground Saigon Cinnamon
1/4 cup chopped walnuts or pecans (optional)

FOR THE FILLING:
1/4 cup packed brown sugar
1/4 cup Argo Corn Starch
1 teaspoon Spice Islands Ground Saigon 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 (9-inch) deep-dish pie crust, unbaked
Vanilla ice cream (optional, for serving)

Preheat oven to 350 degrees F.

TO PREPARE THE TOPPING:
Mix oats, flour, brown sugar, butter, vanilla and cinnamon in a small bowl until crumbly. Stir in walnuts, if desired; set aside.

TO PREPARE THE 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 filling 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.

Make 1 (9-inch) pie, 8 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.