Holiday Pear Cranberry Pie

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   ["Directions

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   To make cranberry compote: Simmer the compote ingredients ( cranberries thru orange rind ) together in a large saucepan over medium low heat about 10 minutes and cool.", "To prepare pear-cranberry filling: In microwave-safe large bowl, combine sugar, cornstarch, and salt. Add pears and toss to coat. Cover top of bowl with sheet of waxed paper, and microwave on High 5 minutes, stirring halfway through cooking. Stir in cranberry compote; microwave 5 minutes longer. Stir in lemon juice and cinnamon chips. Cool filling completely in refrigerator, about 1 hour 45 minutes", "Preheat oven to 400 degrees. Roll out half of the pie dough and ease dough into 9-inch glass or metal pie plate; gently press against bottom and up side of plate without stretching. Trim dough edge even with rim of pie plate. Fill pie shell with cooled fruit mixture.", "Roll remaining crust into 12-inch round. Using a medium size leaf cookie cutter cut out 3 leaves in center of pie crust. Place top crust centered on pie. Make forked or other decorative edge. Put leaf veins on leaf cutouts with a knife. Brush crust with egg. Place leaf cut-outs in center of leaf openings. Brush again with egg wash. Chill prepared pie 15 minutes before baking.", "Place sheet of foil underneath pie plate; crimp edges to form a rim to catch any drips during baking. Bake pie 50 to 60 minutes or until crust is browned. To prevent edge from over-browning, cover edge with foil after 40 minutes. Cool pie on wire rack 1 1/2 hours to serve warm. Or cool completely to serve later."]

* Per serving · 4 servings · Values may vary.

No additional tips available.