Ingredients

Filling

• 1/3 cup pear nectar, apple juice or water
• 1 tablespoon lemon juice
• 8 slightly underripe pears, preferably Bosc or Bartlett, peeled and cut into 1/2-inch-thick slices
• 3/4 cup packed light brown sugar
• 2 tablespoons cornstarch
• 2 teaspoons freshly grated lemon zest
• 1 tablespoon finely minced fresh ginger
• 2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
• 1 teaspoon vanilla extract

Crust

• 1/3 cup reduced-fat sour cream
• 1 tablespoon lemon juice
• 1 1/3 cups all-purpose flour, plus more for dusting
• 2 tablespoons sugar, divided
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup canola oil

Description

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