Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup sugar
4
teaspoons cornstarch
2
teaspoons ground cinnamon
4
cups thinly sliced, peeled pears (about 5 medium)
3/4
cup fresh or frozen cranberries
1/4
cup sugar
1/4
cup all-purpose flour
2
tablespoons butter or margarine, softened
Preparation
Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edge if necessary.
In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in pears and cranberries. Spoon into crust-lined pan.
In small bowl, mix topping ingredients with fork until well blended. Sprinkle over filling.
Place tart on preheated cookie sheet in oven; bake 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cool.
