CRANBERRY-PEAR PIE -- from Marin

By á-825

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

Details

Servings 8

Preparation

Step 1

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.