3 c Fresh cranberries
1 c Water
1 1/2 c Sugar
1/4 c Cornstarch
1/4 ts Ground cinnamon
3 Fresh USA Bosc or Anjou
-Pears; pared if desired,
Cored and sliced
1 tb Lemon juice
Pastry for 2-crust; (9-inch)
-pie
Combine cranberries and water. Bring to a boil; simmer 3 minutes. Mix
sugar, cornstarch and cinnamon; add to hot cranberries. Cook and stir until
mixture thickens and boils. Remove from heat. Gently stir pears into
cranberry mixture. Add lemon juice. Turn into pastry-lined pie plate. Roll
remaining pastry into 11-inch circle; cut into 3/4-inch strips. Weave
lattice over pie with pastry strips. Seal and flute edges. Bake at 400
degrees, 30 to 40 minutes.
Quantity: Makes 1 (9-inch) pie.
Always be sure to use ripe pears.
Per serving: 1428 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g
Protein; 367g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 20 Other
Carbohydrates
Yields
1 servings