Post by MarieAlice on Apr 24, 2003 9:21:21 GMT -6
Pear Cranberry Pie
Pasty for 2 crust 9 inch pie
1/2 cup brown sugar
1/2 cup white sugar
3 TBs quick cooking tapioca
1'2 tsp ginger
1;2 tsp allspice
1/8 tsp salt
6 cups peeled, cored, sliced pears
1/2 cup fresh or frozen cranberries
1 TBs lemon juice
2 tsp grated lemon zest
1 TBs butter, in small pieces
Mix all ingredients, except for butter. Let stand 10 minutes. Fill bottom crust with the mixture. Dot with butter. Top with crust, crimp edges to seal. Vent for steam. Bake for 55 to 60 minutes until crust is browned and filling is bubbly. Cool completely before cutting.
Pasty for 2 crust 9 inch pie
1/2 cup brown sugar
1/2 cup white sugar
3 TBs quick cooking tapioca
1'2 tsp ginger
1;2 tsp allspice
1/8 tsp salt
6 cups peeled, cored, sliced pears
1/2 cup fresh or frozen cranberries
1 TBs lemon juice
2 tsp grated lemon zest
1 TBs butter, in small pieces
Mix all ingredients, except for butter. Let stand 10 minutes. Fill bottom crust with the mixture. Dot with butter. Top with crust, crimp edges to seal. Vent for steam. Bake for 55 to 60 minutes until crust is browned and filling is bubbly. Cool completely before cutting.