Pear and Cranberry Pie

By Hklbrries

Ingredients

• Glaze:
• 3 cups (3 medium) sliced peeled pears
• 1 1/4 cups chopped fresh or frozen cranberries
• 1 cup sugar
• 2 tbsp cornstarch
• 3 tbsp cranberry juice, orange juice or water
• 2 tbsp margarine
• 5 tbsp powdered sugar
• 1 to 2 tsp cranberry juice, orange juice or water

Details

Servings 8

Preparation

Step 1

Prepare two-crust pie using a 9-inch pan.

In a large bowl, combine pears, cranberries, sugar, cornstarch and 3 tbsp juice; mix lightly. Spoon into pie-crust lined pan. Dot with margarine. With top portion of crust, use a 2-inch cookie cutter to cut out desired shapes. Place crust over filling, flute. Brush underside of cutouts with water and place on top of crust. Bake at 425 F for 40 to 50 minutes or until brown. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent burning.

Glaze: In small bowl, blend glaze ingredients, adding enough juice for desired drizzling consistency. Drizzle over warm pie. Garnish as desired.