Monday, November 10, 2008

Cranberry Pear Pie Recipe layout

Brush: Cucurbita
Recipes by RoseMade Designs
Lily Paige, Magneto
You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping.

Pastry for single-crust pie (9 inches)

2 tablespoons all-purpose flour

1/2 cup maple syrup

2 tablespoons butter, melted

5 cups sliced peeled fresh pears

1 cup fresh or frozen cranberries


1/2 cup all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/3 cup cold butter

1/2 cup chopped walnuts


Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust.

For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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