Cranberry Pear Pie
|9 inch lattice top pie/Null||1 (Null)|
|Sugar/Null||1⁄2 Cup (8 tbs) (Null)|
|All purpose flour/Null||3 Tablespoon (Null)|
|Ground cinnamon/Null||1⁄4 Teaspoon (Null)|
|Salt/Null||1 Dash (Null)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Whole cranberry sauce/Null||1 Cup (16 tbs) (Null)|
|Sliced pears/Null||3 Cup (48 tbs) (Fresh Ones)|
|Butter/Margarine||1 Tablespoon (Null)|
Combine sugar, flour, cinnamon, and salt.
Blend with lemon juice and cranberry sauce.
Lightly stir in pear slices.
Turn into pastry-lined pie plate.
Dot with butter.
Adjust lattice top; seal; flute edge.
Sprinkle top lightly with sugar.
To prevent over browning, cover edge of pastry with foil strip.
Remove foil a few minutes before pie is done.
Bake at 400° for 35 to 40 minutes.