Cranberry-Pear Pie
Preserved from 75 Years of Caring and Sharing, printed page 199.
Course: Dessert
Cuisine: American
Keyword: community cookbook recipe, fruit pie, vintage dessert
Servings: 6 to 8 slices
- pastry for 9 inch lattice top pie
- ½ c. sugar
- 3 Tbsp. all-purpose flour
- ¼ tsp. ground cinnamon
- 1 Tbsp. lemon juice
- 1 c. whole cranberry sauce
- 3 c. sliced pears
- 1 Tbsp. butter or margarine
- few drops red food coloring
Prepare pastry. Combine sugar, flour, cinnamon, and salt. Blend with lemon juice. Add 1 cup whole cranberry sauce and 3 cups of sliced pears. Dot with butter. Turn into pastry lined pie plate. Adjust lattice; seal fluted edge. Sprinkle top lightly with sugar. To prevent overbrowning, cover edges of pastry with strips of foil. Bake at 400° for 35 to 40 minutes. Remove foil a few minutes before pie is done. Serves 6 to 8 slices.
Source note: Contributor says she has taken this pie to potlucks and also makes it for Thanksgiving and Christmas.
Source fidelity note: The printed method says to combine salt with the filling, but salt is not listed in the ingredients.
Source fidelity note: The method says to sprinkle the lattice top lightly with sugar, but no additional amount is listed.