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
Eating Well
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