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Position oven rack to lowest third of oven. Preheat oven to 400°.
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To prepare pie, combine ½ cup water and granulated sugar in a small saucepan over medium-high heat; bring to a boil. Add cranberries; return to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer 10 minutes or until liquid is reduced to 2 tablespoons. Remove from heat; cool.
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Combine lemon juice and pears in a large bowl; toss. Weigh or lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Combine ¼ cup flour and ⅓ cup brown sugar. Add flour mixture to pear mixture; toss to coat. Stir in cranberry mixture.
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Fit pie crust into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Spoon pear mixture into prepared crust.
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To prepare streusel, weigh or lightly spoon ⅓ cup flour into a dry measuring cup; level with a knife. Combine butter and apple 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.