Pear and Cranberry Pie
pastry for two-crust 9-inch pie 3 medium pears, sliced, peeled 1 1/4 cups coarsely chopped cranberries 3 tbsp cranberry juice (or orange juice or water) 1-2 tsp cranberry juice (or orange juice or water) 1 cup sugar 2 tbsp cornstarch 2 tbsp margarine 5 tbsp powdered sugar
In a large bowl, combine pears, cranberries, sugar, cornstarch and 3 tablespoons juice; mix lightly. Spoon into pastry-lined pie plate. Dot with margarine.
Using a 2-inch cookie cutter, cut out desired shapes in several places on top crust. Place crust over filling, flute. Brush underside of 2-inch cutouts with water and place on top crust.
Bake at 425 for 40-50 minutes or until golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
In a small bowl, blend the powdered sugar and 1-2 tsp cranberry juice (just enough for desired drizzling consistency). Drizzle over warm pie.
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