CRANBERRY-PEAR PIE -- from Marin

CRANBERRY-PEAR PIE     --   from Marin
CRANBERRY-PEAR PIE     --   from Marin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 5

    med pear (Bosc, Bartlett or Anjou)

  • 1

    C sugar

  • 1/4

    C all-purpose flour

  • 1

    T finely shredded orange peel

  • 1

    tsp cinnamon

  • 2

    C cranberries

  • Pastry for a double crust pie

Directions

Peel, core and slice pears (Should be about 5 C) Combine sugar, flour, oraange peel and cinnamon. Add pears and cranberries. Roll out half of crust, line 9 in pie plate with it. Fill the unbaked crust with pear mixture. Dot with butter. 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 lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips. Seal and crimp edges. Cover edge with foil. Bake at 375 deg for 25 minutes. Remove foil. Bake for 25 to 30 minutes more, or till crust is golden. Cool before serving. Serve with whipped cream.

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