| 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/
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