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Cranberry Pear Pecan Pie


2 1/4 c. all-purpose flour 

1/2 tsp. salt 

3/4 c. cold butter, cut into cubes


3/4 c. all-purpose flour 

1/3 c. sugar 

1/4 tsp. salt 

1/2 c. cold butter 

1/2 c. old-fashioned rolled oats 

1/2 c. pecans, roughly chopped


2 1/2 lb. Bartlett pears (about 5), peeled and sliced 1/4-inch thick 

8 oz. cranberries (about 2 cups, thawed if frozen) 

1/2 c. sugar 

2 tsp. finely grated lemon zest 

2 tbsp. cornstarch

Make crust: In a food processor, pulse together flour and salt. Add butter and pulse until mixture resembles fine crumbs. Add 1/4 cup ice water and pulse until dough comes together into a ball. Shape into 1/2-inch-thick disk, wrap 

in plastic, and refrigerate at least 30 minutes.

On a lightly floured surface, roll disk of dough into 12-inch circle (about 1/4 inch thick). Fit into bottom and up side of a 9-inch pie plate. If necessary, trim dough so the overhang is even all the way around (about 1/2 inch from edge of pie plate). Fold overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate at least 30 minutes.

Heat oven to 350°F. Make crumb: In a food processor, pulse together flour, sugar, and salt to combine. Add butter and pulse just until mixture forms large clumps. Transfer to a bowl, add oats and pecans, and rub with hands to combine; refrigerate until ready to use.

Make filling: In a large bowl, toss pears and cranberries with sugar, and zest, then toss with cornstarch. Transfer to pie crust, top with crumb mixture, and bake until pears are tender and topping is golden brown, 1 1/4 to 1 3/4 hours, making sure to cover with foil if topping or crust begins to darken too quickly.

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