Pear 'N Cranberry Pie

Directions

Heat oven to 425 degrees F.

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 F 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.