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Pear 'N Cranberry Pie

15 ounces pie shell (9 inch) refrigerated
3 cups pears sliced, peeled
1 1/4 cups cranberries fresh or frozen, coarsely chopped
1 cup sugar
2 tablespoons cornstarch
3 tablespoons cranberry juice orange juice or water
2 tablespoons margarine
5 tablespoons powdered sugar
1 1/2 teaspoons cranberry juice orange juice or water


Heat oven to 425 degrees F. 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 F 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.

Source: recipeland.com