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Cranberry Pear Pie

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Back To Christmas Fun

Try with either pastry topping or crumb topping.
Canned pears, drained and sliced     4-14oz  *see note
Cranberries, halved                             1 cup
Granulated sugar                                 3/4 cup
All-purpose flour                                  3 tablespoons
Pastry for 2 crust pie
Granulated sugar, sprinkled               1/4 - 1/2 teaspoon
Crumb topping:
All-purpose flour                                   2/3 cup
Brown sugar, packed                           6 tablespoons
Butter or hard margarine                     6 tablespoons
Ground cinnamon                                 1/2 teaspoon
Salt                                                          1/4 teaspoon
Stir first 4 ingredients in bowl
Line 9 inch pie plate with pastry. Fill with fruit mixture.
Pastry Topping: roll out top crust. Dampen edges of crust in pie platw. Cover with second crust. Trim and crimp to seal. cut slits in top crust or make decorative cutouts
Crumb Topping: Mix all ingredients together until crumbly. Sprinkle over fruit.
To cook either pastry-topped or crumb-topped pie, bake in 400f (205c) oven on bottom shelf for 15 mins. Lower heat to 350f (175c). Continue to bake for about 30-40 mins. Cool. Makes 1 pie.
*Note - To use fresh pears, peel and slice 5 pears to make 4 cups (1L) Use 1/3 cup (74ml) flour instead of 1/4 cup (60ml)