Pear Cranberry Pie
|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)|
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.