Pear 'n Cranberry Pie

Recipe Ingredients

1		Refrigerated - piecrusts
3 cups	711ml	Sliced peeled pears - (3 medium)
1 1/4 cups	116g / 4.1oz	Cranberries - fresh or frozen
		Coarsely chopped by hand - or food processor
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Cornstarch
3 tablespoons	45ml	Cranberry juice - orange
		Juice - or water
2 tablespoons	30ml	Margarine
5 tablespoons	75ml	Confectioners' sugar
1 1/2 teaspoons	7.5ml	Cranberry juice - orange
		Juice or water - (1 to 2 tsps)

Recipe Instructions

Heat oven to 425F.

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 shapes in several places. Place crust over filling; flute.

Brush underside of 2-inch cutouts with water and place on top of crust. Bake at 425F 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.

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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