Fresh pear pie with dried cranberries & brown sugar streusel

Ingredients

Streusel :

• 4 1/2 oz (1 cup) unbleached all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 4 oz (8 tablespoons, 1 stick) unsalted butter, melted

Filling :

• 3 lb. ripe Anjou or Bartlett pears (5 or 6 medium), peeled and cored, cut lengthwise into 8 - wedges and then crosswise into 1/2-inch slices (about 7 cups)
• 1 1/2 tablespoons lemon juice
• 2/3 cup granulated sugar
• 1 1/8 oz (1/4 cup) unbleached all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 3/4 cup dried tart cranberries, coarsely chopped
• 1 blind-baked All-Butter Piecrust

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Preparation

• Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350 degrees F.
• To Make the Streusel: In a medium bowl, combine the flour, oats, sugar, and salt. Using your fingers, blend the butter into the flour mixture. The mixture will be moist. Set aside.
• To Make the Filling: In a large bowl, toss the pears with the lemon juice. In a small bowl, whisk the sugar, flour, salt, cinnamon, and nutmeg.
• Add the sugar mixture to the pears and toss well to combine. Stir in the cranberries. Mound the filling into the piecrust.
• Sprinkle the streusel topping over the pear mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
• Put the pie on the heated baking sheet and bake until the pastry is golden-brown and the filling is bubbly and thickened at the edges, 55 to 65 minutes.
• Rotate the pie halfway through baking, and if the pastry or streusel browns before the filling has thickened, loosely cover the top or edges of the pie as needed with a pie shield or a sheet of aluminum foil.