15 oz Package refrigerated
– piecrusts
3 c Sliced peeled pears
– (3 medium)
1 1/4 c Cranberries, fresh or frozen
– coarsely chopped by hand
– or food processor
1 c Sugar
2 tb Cornstarch
3 tb Cranberry juice, orange
– juice, or water
2 tb Margarine
5 tb Confectioners’ sugar
1 1/2 ts Cranberry juice, orange
– juice or water (actually
– 1 to 2 teaspoons)
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.
Yields
8 Servings