Cranberry-Pear Pie
Nutrition
Calories: 222 kcalCarbohydrates: 52 gProtein: 4 gFat: 7 gSaturated Fat: 5 gCholesterol: 11 mgSodium: 30 mgFiber: 6 gSugar: 45 gVitamin A: 3.975 IUCalcium: 16 mgIron: 6 mg
Ingredients
- 2 cups fresh cranberries picked over and washed
- 1/3 cup water
- 3 tbsp quick-cooking tapioca
- 1 cup sugar
- 1 pinch salt
- 3 cups diced fresh pears
- 2 tbsp butter
Instructions
- Preheat the oven to 450°F.
- Prepare Basic Pie Crust. Line a 9-inch pie plate with half of the pastry.
- Place the cranberries and water in a saucepan. Cover and cook for 6 to 8 minutes, until the skins pop. Add the tapioca, sugar, salt and pears. Mix well and cool. Turn into the prepared pie plate and dot with the butter.
- Cut the remaining pastry into strips and make a lattice top for the pie; or cover with solid pastry. Trim, turn under and flute the edge. Prick the crust to allow for escape of steam if a solid crust is used.
- Bake the pie for 10 minutes. Reduce the heat to 350°F and cook for 30 minutes longer, until brown. Cool.