Pear 'n cranberry pie
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Pear 'n cranberry pie
  Cranberry    Pie    Pears  
Last updated 6/12/2012 12:49:59 AM. Recipe ID 11464. Report a problem with this recipe.
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      Title: Pear 'n cranberry pie
 Categories: Desserts, Pies, Fruits/nuts
      Yield: 8 Servings
     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)
  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.

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Recipe ID 11464 (Apr 03, 2005)

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