1 inch ginger fresh peeled cut into 1/4-inch-thick slices
0.3 cup granulated sugar
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
2 teaspoons juice of lemon fresh
1 cup old-fashioned oats
2 tablespoons orange juice
1 teaspoon orange rind grated
12 servings piecrust dough light all-purpose
0.3 teaspoon salt
2 tablespoons butter unsalted melted
1 cup water
Equipment
bowl
baking sheet
sauce pan
oven
knife
wire rack
plastic wrap
aluminum foil
measuring cup
Directions
Position oven rack to lowest third of oven. Preheat oven to 40
To prepare pie, combine 1 cup water and granulated sugar in a small saucepan over medium-high heat; bring to a boil.
Add cranberries, fresh ginger slices, and rind; return to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer 15 minutes or until liquid is reduced to 2 tablespoons.
Remove from heat; discard ginger slices. Cool.
Combine lemon juice and pears in a large bowl; toss. Weigh or lightly spoon 13 ounces flour into a dry measuring cup; level with a knife.
Combine 13 ounces flour and 1/3 cup brown sugar.
Add flour mixture to pear mixture; toss to coat. Stir in cranberry mixture.
Remove 2 sheets plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray.
Remove top sheets of plastic wrap. Fold edges under; flute. Spoon pear mixture into prepared crust.
To prepare streusel, weigh or lightly spoon 5 ounces flour into a dry measuring cup; level with a knife.
Combine butter and orange juice in a bowl, stirring well.
Add flour, oats, and remaining ingredients; toss.
Sprinkle oat mixture over pear mixture. Cover pie loosely with foil; place pie plate on a baking sheet.
Bake, covered, in the lower third of oven at 400 for 1 hour. Uncover; bake 15 minutes or until browned. Cool on a wire rack 1 hour.
