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Name: Pear n Cranberry Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 15 oz Package refrigerated; 2 tb Margarine; 3 c Sliced peeled pears; 2 tb Cornstarch; 1 1/4 c Cranberries, fresh or frozen; 1 1/2 ts Cranberry juice, orange; 3 tb Cranberry juice, orange; 1 c Sugar

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INGREDIENTS

15 oz Package refrigerated
2 tb Margarine
3 c Sliced peeled pears
2 tb Cornstarch
1 1/4 c Cranberries, fresh or frozen
1 1/2 ts Cranberry juice, orange
3 tb Cranberry juice, orange
1 c Sugar

INSTRUCTIONS

Heat oven to 425 degrees. 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 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. Makes 8 servings.

NOTES

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Pear n Cranberry Pie

15 oz Package refrigerated
2 tb Margarine
3 c Sliced peeled pears
2 tb Cornstarch
1 1/4 c Cranberries, fresh or frozen
1 1/2 ts Cranberry juice, orange
3 tb Cranberry juice, orange
1 c Sugar

Heat oven to 425 degrees.  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 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. Makes 8  servings.

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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 8 Servings

Calories: 344
Calories from Fat: 51 (15%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 66.1mg		2 %
Potassium 2.8mg		0 %
Total Carbohydrate 75.9g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75.9g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 344

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