Pear cranberry pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh cranberries |
| 1 | cup | Water |
| 1½ | cup | Sugar |
| ¼ | cup | Cornstarch |
| ¼ | teaspoon | Ground cinnamon |
| 3 | Fresh USA Bosc or Anjou Pears; pared if desired, | |
| Cored and sliced | ||
| 1 | tablespoon | Lemon juice |
| Pastry for 2-crust; (9-inch) pie | ||
Directions
Combine cranberries and water. Bring to a boil; simmer 3 minutes. Mix sugar, cornstarch and cinnamon; add to hot cranberries. Cook and stir until mixture thickens and boils. Remove from heat. Gently stir pears into cranberry mixture. Add lemon juice. Turn into pastry-lined pie plate. Roll remaining pastry into 11-inch circle; cut into ¾-inch strips. Weave lattice over pie with pastry strips. Seal and flute edges. Bake at 400 degrees, 30 to 40 minutes.
Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears.
Per serving: 1428 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 367g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2½ Fruit; 0 Fat; 20 Other Carbohydrates
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