Cranberry Pear Pie

Yields8 ServingsPrep Time2 hrs

Pears and cranberries make a delicious change from apple pie!

For the Crust

2 ¼ cups Flour

½ tsp Salt

½ cup Margarine

¼ cup Shortening

For the Filling

6 Ripe Pears

1 ½ cups Cranberries

3 tbsp Cornstarch

⅛ tsp Cinnamon

¾ cup +1 tbsp Sugar

2 tbsp Margarine

Combine flour and salt in you food processor.

Using short pulses, cut in margarine or shortening until the mixture looks like coarse crumbs.

Sprinkle in water, 1 tbsp at a time, pulsing lightly after each addition.

Only add enough water to hold the dough together.

Shape dough into two balls, one slightly larger than the other.

It will be somewhat crumbly, but will hold together.

Flatten slightly and wrap in plastic.

Refrigerate for 30 minutes or overnight.

Peel, core, and slice the pears.

Mix cornstarch cinnamon, and 3/4 cup sugar in a large bowl.

Add the cranberries and pears and toss it to combine.

On lightly floured surface, roll the larger piece of dough out to a 10" circle and transfer to a pie plate.

Spoon the pear mixture into the crust.

Dot with margarine.

Preheat the oven to 375 degrees.

Roll out the other dough ball into a 9" circle.

Cut slits or decorative shapes in the crust.

Transfer the dough to the pie plate and covering the filling completely and crimp or flute the edges.

The rim of the pie may be pinched, fluted, or scored with a fork.

You might even try cutting decorative shapes from dough scraps and sticking them to the edge with a drop of water.

Sprinkle remaining tbsp of sugar on top.

Place the pie plate on a sheet with heavy foil to catch drips and bake it for 20 Minutes.

Reduce the heat to 325 degrees and bake it for 60 Minutes longer

Nutrition Facts

8 servings

Serving size