Pear 'N Cranberry Pie – a delicious recipe with shell, cranberries, sugar, cornstarch, cranberry juice orange juice, margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425 degrees F.
2
Prepare piecrust according to package directions for two-crust pie using 9-inch pie pan.
3
In large bowl, combine pears, cranberries, 1 cup sugar, cornstarch and 3 tablespoons juice; mix lightly.
4
Spoon into piecrust-lined pan; dot with margarine.
5
Unfold second crust; using 2-inch cookie cutter, cut out desired chapes in several places.
6
Place crust over filling; flute.
7
Brush underside of 2-inch cutouts with water and place on top of crust.
8
Bake at 425 degrees F for 40 to 50 minutes, or until golden brown.
9
Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
10
To make a glaze, blend confectioners' sugar and juice in a small bowl, adding enough juice for desired consistency.
11
Drizzle over warm pie.
12
Garnish as desired.
301
kcal
Calories
77
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 15 ounces pie shell (9 inch) refrigerated, 3 cups pears sliced, peeled, 1 1/4 cups cranberries fresh or frozen, coarsely chopped, 1 cup sugar, and more.
Yes, Pear 'N Cranberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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