| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Ies & pastr | 1 | servings | |
INGREDIENTS
| 3 | c | Fresh cranberries |
| 1 | c | Water |
| 1 1/2 | c | Sugar |
| 1/4 | c | Cornstarch |
| 1/4 | ts | Ground cinnamon |
| 3 | Fresh USA Bosc or Anjou Pears; pared if desired, | |
| Cored and sliced | ||
| 1 | tb | Lemon juice |
| Pastry for 2-crust; (9-inch) pie |
INSTRUCTIONS
Combine cranberries and water. Bring to a boil; simmer 3 minutes. Mix sugar, cornstarch and cinnamon; add to hot cranberries. Cook and stir until mixture thickens and boils. Remove from heat. Gently stir pears into cranberry mixture. Add lemon juice. Turn into pastry-lined pie plate. Roll remaining pastry into 11-inch circle; cut into 3/4-inch strips. Weave lattice over pie with pastry strips. Seal and flute edges. Bake at 400 degrees, 30 to 40 minutes. Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears. Per serving: 1428 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 367g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 20 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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