| BLUSHING PEAR CRANBERRY PIE |
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One 9-inch pie1-1/2 pounds winter pears, pared, cored, and sliced (about 4 cups) 2 tablespoons orange juice 1-1/2 cups fresh or dry-pack frozen cranberries, rinsed and drained 1 cup sugar 3 tablespoons quick-cooking tapioca 1 teaspoon grated orange peel 1/4 teaspoon salt Crisco pastry for a double-crust pie 2 tablespoons butter or margarine Combine pear slices and orange juice in a large bowl; toss lightly. Stir in cranberries. Combine sugar, tapioca orange peel, and salt. Add to fruit and mix lightly. Set aside while preparing pastry. Preheat oven to 425ºF. Divide pastry almost in half. Roll out largo half to a 13-inch circle nn a lightly (loured surface. Line a 9-inch pie plate with pastry. Trim edge to 1/2 inch beyond rim of pie plate. Turn filling into unbaked pie shell. Dot with butter. Roll out remaining pastry to an 11-inch circle. Place top crust over fruit and trim edge to 1 inch beyond rim of pie plate. Fold top crust under lower crust and form a ridge. Flute edge. Out slits for steam to escape. Bake at 425ºF for 40 to 45 minutes or until pears are tender and crust is golden brown. Cool on a rack before cutting. Save with ice cream, if desired. |
