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Cranberry Pear Pie


Cranberries and pears are a great pair. They make this deliciously fruity filling, and it tastes great with the buttery and flakey pastry. It's as delicious as an apple pie.













Trans-fat Free, High Fiber


2 ¼ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
10 tablespoons butter
3 tablespoons vegetable shortening
8 tablespoons water
ice cold
½ teaspoon lemon zest
¼ teaspoon salt
3 tablespoons cornstarch
1 tablespoon butter
½ teaspoon vanilla extract
cup sugar
1 x water
3 pounds pears
1 ½ cups cranberries


Pastry: Combine flour, sugar and salt.

With two knifes, cut in butter and shortening until mixture resembles coarse crumbs.

Sprinkle in water, 1 tablespoon at a time, tossing with a fork, until pastry is moist enough to hold together.

Shape into two balls (one slightly larger than the other).

Cover and refrigerate one hour or overnight.

Filling: Combine sugar and ½ cup water.

Bring to a boil.

Reduce heat and simmer 5 minutes.

Add pears, cranberries, lemon peel and salt.

Simmer until cranberries have popped, about 10 minutes.

Dissolve cornstarch in ¼ cup water; stir in fruit mixture.

Bring to a boil.

Reduce heat and simmer 2 minutes, stirring occasionally.

Remove from heat.

Stir in butter and vanilla.

Cool completely.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the larger ball of pastry into a 12 inch circle.

Line a 9½ inch deep dish pie pan well greased with butter.

Trim pastry to edge.

Roll remaining pastry into a 10 inch circle.

Cut into 8 equal wedges.

Spoon filling into pie crust.

Arrange cut pastry wedges on top.

With tines of a fork, press the edges to seal.

Bake for 15 minutes.

Reduce heat to 375℉ (190℃).

Continue to bake for 50 to 55 minutes until filling is bubbly and crust is golden.

Cool completely on a wire rack.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 49538% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 483mg 20%
Total Carbohydrate 26g 26%
Dietary Fiber 7g 29%
Sugars g
Protein 9g
Vitamin A 11% Vitamin C 17%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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