|
| Home
-> [Desserts, Fruits, Nuts, Tarts & Pies] -> [Pear 'n cranberry pie Recipe] |
| |
| |
Pear 'n cranberry pie
|
| Artist: |
_ |
| Categories: |
Desserts, Fruits, Nuts, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 15
| oz | Package refrigerated | | | - piecrusts | | 3
| cup | Sliced peeled pears | | | - (3 medium) | | 1 1/4
| cup | Cranberries, fresh or frozen | | | - coarsely chopped by hand | | | - or food processor | | 1
| cup | Sugar | | 2
| tbsp | Cornstarch | | 3
| tbsp | Cranberry juice, orange | | | - juice, or water | | 2
| tbsp | Margarine | | 5
| tbsp | Confectioners' sugar | | 1 1/2
| tsp | Cranberry juice, orange | | | - juice or water (actually | | | - 1 to 2 teaspoons) |
|
Procedures:
| 1 | Heat oven to 425 degrees. | | 2 | Prepare piecrust according to package directions for two-crust pie using 9-inch pie pan. | | 3 | In large bowl, combine pears, cranberries, 1 cup sugar, cornstarch and 3 tablespoons juice; mix lightly. | | 4 | Spoon into piecrust-lined pan; dot with margarine. | | 5 | Unfold second crust; using 2-inch cookie cutter, cut out desired chapes in several places. | | 6 | Place crust over filling; flute. | | 7 | Brush underside of 2-inch cutouts with water and place on top of crust. | | 8 | Bake at 425 °F for 40 to 50 minutes, or until golden brown. | | 9 | Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. | | 10 | To make a glaze, blend confectioners" sugar and juice in a small bowl, adding enough juice for desired consistency. | | 11 | Drizzle over warm pie. | | 12 | Garnish as desired. | | 13 | Makes 8 servings |
|
|
|
| |
| |
| |
|
|
|
|
|
|