Holiday Pear And Cranberry Pie Recipe
Ingredients
Pastry for 2-crust pie
3 fresh winter pears, cored (do not pare) and sliced
1 1/2 cups fresh cranberries, rinsed and sorted
1 cup sugar
2 teaspoons grated orange peel
1/8 teaspoon salt
2 tablespoons quick-cooking tapioca
Directions
Using one half the pastry, line a 9-inch pie pan and flute the pastry edge.
Roll out remaining pastry.
Using a paper cutout of a pear tree with pears and a partridge, cut the tree from the pastry.
Combine pears and cranberries with remaining ingredients; mix well and spoon into pie shell.
Carefully place the pear tree cutout over the pie filling.
Bake at 400°F about 40 minutes, or until fruit is tender and pie crust is light golden brown.
Roll out remaining pastry.
Using a paper cutout of a pear tree with pears and a partridge, cut the tree from the pastry.
Combine pears and cranberries with remaining ingredients; mix well and spoon into pie shell.
Carefully place the pear tree cutout over the pie filling.
Bake at 400°F about 40 minutes, or until fruit is tender and pie crust is light golden brown.
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