Cinnamon Flavored Cranberry Pear Pie Recipe
Ingredients
| Pears | 4 Medium | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Orange peel | 1 Tablespoon, finely shredded | |
| Ground cinnamon | 1 Teaspoon | |
| Cranberries | 2 Cup (16 tbs) | |
| Pastry for a double-crust pie | ||
| 1 tablespoon butter or margarine, cut up | ||
| Glazed Nut Topping | ||
Directions
1 Peel, core, and slice pears (should have 5 cups). In a large mixing bowl combine sugar, flour, orange peel, and cinnamon. Add pears and cranberries; toss to coat. Set aside.
2 For pie shell, prepare double-crust pastry. Roll out half of the pastry; line a 9-inch pie plate with pastry. Fill the pastry-lined pie plate with pear mixture. Dot filling with butter or margarine. Trim bottom pastry to 1/2 inch beyond edge of plate. Roll out remaining pastry; cut into 1/2-inch-wide strips. Weave strips on top of filling to make a lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips; seal and crimp edge. Cover edge of pie with foil.
3 Bake in a 375° oven for 25 minutes. Remove foil; bake for 25 to 30 minutes more or until crust is golden. Spoon Glazed Nut Topping evenly over warm pie. Cool pie on wire rack before serving. If desired, serve with sweetened whipped cream.
2 For pie shell, prepare double-crust pastry. Roll out half of the pastry; line a 9-inch pie plate with pastry. Fill the pastry-lined pie plate with pear mixture. Dot filling with butter or margarine. Trim bottom pastry to 1/2 inch beyond edge of plate. Roll out remaining pastry; cut into 1/2-inch-wide strips. Weave strips on top of filling to make a lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips; seal and crimp edge. Cover edge of pie with foil.
3 Bake in a 375° oven for 25 minutes. Remove foil; bake for 25 to 30 minutes more or until crust is golden. Spoon Glazed Nut Topping evenly over warm pie. Cool pie on wire rack before serving. If desired, serve with sweetened whipped cream.
Chef
