| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Desserts, Pies, Fruits/nuts |
8 |
Servings |
INGREDIENTS
| 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) |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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