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Cranberry Pear Pie Recipe
|9 inch lattice top pie/Null||1 (Null)|
|Sugar/Null||1⁄2 Cup (8 tbs) (Null)|
|All purpose flour/Null||3 Tablespoon (Null)|
|Ground cinnamon/Null||1⁄4 Teaspoon (Null)|
|Salt/Null||1 Dash (Null)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Whole cranberry sauce/Null||1 Cup (16 tbs) (Null)|
|Sliced pears/Null||3 Cup (48 tbs) (Fresh Ones)|
|Butter/Margarine||1 Tablespoon (Null)|
Serving size: Complete recipe
Calories 2223 Calories from Fat 632
% Daily Value*
Total Fat 71 g108.6%
Saturated Fat 30.2 g150.9%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 1179.9 mg49.2%
Total Carbohydrates 392 g130.6%
Dietary Fiber 13.4 g53.6%
Sugars 203.5 g
Protein 12 g23.5%
Vitamin A 7.6% Vitamin C 447.9%
Calcium 4.9% Iron 25.2%
*Based on a 2000 Calorie diet
Combine sugar, flour, cinnamon, and salt.
Blend with lemon juice and cranberry sauce.
Lightly stir in pear slices.
Turn into pastry-lined pie plate.
Dot with butter.
Adjust lattice top; seal; flute edge.
Sprinkle top lightly with sugar.
To prevent over browning, cover edge of pastry with foil strip.
Remove foil a few minutes before pie is done.
Bake at 400° for 35 to 40 minutes.