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Pear 'n Cranberry Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
package
refrigerated,
(15 ounces)
piecrusts 3
cups
sliced peeled pears,
(3 medium)
1 1/4
cups
cranberries,
fresh or frozen
coarsely chopped by hand,
or food processor
1
cup
sugar 2
tablespoons
cornstarch 3
tablespoons
cranberry juice,
orange
juice,
or water
2
tablespoons
margarine 5
tablespoons
confectioners' sugar 1 1/2
teaspoons
cranberry juice,
orange
juice or water (actually,
1 to 2 teaspoons)
Directions:
Heat oven to 425 degrees. Prepare piecrust according to package
directions for two-crust pie using 9-inch pie pan. In large bowl, combine
pears, cranberries, 1 cup sugar, cornstarch and 3 tablespoons juice; mix
lightly. Spoon into piecrust-lined pan; dot with margarine. Unfold
second crust; using 2-inch cookie cutter, cut out desired chapes in
several places. Place crust over filling; flute. Brush underside of
2-inch cutouts with water and place on top of crust. Bake at 425 degrees
for 40 to 50 minutes, or until golden brown. Cover edge of piecrust with
strips of foil after 15 to 20 minutes of baking to prevent excessive
browning. To make a glaze, blend confectioners' sugar and juice in a small
bowl, adding enough juice for desired consistency. Drizzle over warm pie.
Garnish as desired. Makes 8 servings.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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