Pear 'N Cranberry Pie
Yield
8 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pie shell (9 inch)
refrigerated |
|
| 3 | cups |
pears
sliced, peeled |
|
| 1 ¼ | cups |
cranberries
fresh or frozen, coarsely chopped |
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
cranberry juice
orange juice or water |
|
| 2 | tablespoons |
margarine
|
|
| 5 | tablespoons |
powdered sugar
|
|
| 1 ½ | teaspoons |
cranberry juice
orange juice or water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
refrigerated |
|
| 7.1E+2 | ml |
pears
sliced, peeled |
|
| 296 | ml |
cranberries
fresh or frozen, coarsely chopped |
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 45 | ml |
cranberry juice
orange juice or water |
|
| 3E+1 | ml |
margarine
|
|
| 75 | ml |
powdered sugar
|
|
| 7.5 | ml |
cranberry juice
orange juice or water |
|
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.
