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Categories:Viewed: 101 - Published at: 3 years ago
Ingredients
- 2 1/2 cups peeled, quartered, cored pears, sliced crosswise
- 2 cups fresh or thawed frozen cranberries
- 1 tablespoon lemon juice
- 1 1/2 tablespoons cornstarch
- 1 tablespoon milk
- 2/3 cup plus 1 teaspoon sugar
- Refrigerated or frozen prepared piecrust
Method
- Preheat the oven to 400° F.
- Mix the pears, cranberries, and lemon juice in a large bowl. Add 2/3 cup sugar and cornstarch and stir them into the fruit. Pour the filling into the pie shell.
- Invert the top pastry over the filling and press the edges together. Trim the pastry flush with the edge of the pan and crimp with a fork. Poke several steam vents in the top. Lightly brush on the milk and sprinkle 1 teaspoon sugar.
- Bake for 30 minutes. Reduce the oven temperature to 375° F. Bake until the juices bubble thickly, 25 to 30 minutes more. Cool 2 hours.
