Makes 6 (6-inch) pies


  • Crust:
  • 1⅓ cups all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 3 to 4 tablespoons whole buttermilk, chilled
  • 3 cups fresh or frozen cranberries
  • 3 pears, sliced
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • 1 (1-inch) piece fresh ginger, minced
  • ¾ cup old-fashioned oats
  • ¼ cup all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • ¼ cup unsalted butter, melted


  1. Preheat oven to 350°.
  2. For crust: In the work bowl of a food processor, place flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. With processor running, gradually add 3 tablespoons buttermilk until a dough forms. Add remaining 1 tablespoon buttermilk, if needed.
  3. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
  4. Let dough stand at room temperature until slightly softened, about 15 minutes. Divide dough into 6 equal portions. On a lightly floured surface, roll each portion ⅛ inch thick. Transfer to 6 (6-inch) cast-iron skillets, pressing into bottom and up sides.
  5. For filling: In a medium bowl, toss together cranberries, pears, sugar, flour, and ginger. Divide filling among prepared crusts.
  6. For topping: In a small bowl, stir together oats, flour, brown sugar, and melted butter. Sprinkle topping over filling.
  7. Bake until crust is golden brown and filling is bubbly, about 30 minutes. Serve warm.

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