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Pear Cranberry Pie

Pie.Chef's picture
Ingredients
  Pastry for double crust pie 1
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Ground cloves 1⁄8 Teaspoon
  Canned whole cranberry sauce 16 Ounce (1 Can)
  Lemon juice 1 Tablespoon
  Sliced peeled pears/1 can, 29 ounce pear halves, drained and sliced 3 Cup (48 tbs) (Use Fresh Ones)
  Butter/Margarine 1 Tablespoon
Directions

Prepare and roll out the pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
In mixing bowl combine sugar, flour, cloves, and dash salt.
Stir in cranberry sauce and lemon juice; mix thoroughly.
Gently stir in sliced pears.
Turn pear-cranberry mixture into pastry-lined pie plate.
Dot with butter.
Cut remaining pastry into 1/2 inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
Sprinkle top lightly with some sugar, if desired.
To prevent overbrowning, cover edge of pastry with foil.
Bake in 375° oven for 30 minutes.
Remove foil; bake for 25 to 30 minutes more or till crust is golden.
Cool pie on rack before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Cranberry

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