Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 oz Package refrigerated
- piecrusts
3 c Sliced peeled pears
- (3 medium)
1 1/4 c Cranberries, fresh or frozen
- coarsely chopped by hand
- or food processor
1 c Sugar
2 tb Cornstarch
3 tb Cranberry juice, orange
- juice, or water
2 tb Margarine
5 tb Confectioners' sugar
1 1/2 ts Cranberry juice, orange
- juice or water (actually
- 1 to 2 teaspoons)
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.
