Cookie

Administrator
Try this with either the pastry topping or crumb topping. Both are excellent.

4 x 14 oz. canned pears, drained and sliced (see Note)
1 cup cranberries, halved
3/4 cup granulated sugar
3 tbsp. all purpose flour
1 pastry for 2 crust pie, your own or a mix
1/4 - 1/2 tsp. granulated sugar, sprinkle

Crumb Topping:
2/3 cup all purpose flour
6 tbsp. brown sugar, packed
6 tbsp. butter or hard margarine
1/2 tsp. ground cinnamon
1/4 tsp. salt
Makes 1 pie
Stir first 4 ingredients in bowl.
Roll out pastry and line 9" pie plate.
Fill with fruit mixture.

Pastry Topping:
Roll out top crust.
Dampen edges of crust in pie plate.
Cover with second crust.
Trim and crimp to seal.
Cut slits in top crust or make decorative cutouts.
Sprinkle with sugar.

Crumb Topping:
Mix all ingredients together until crumbly.
Sprinkle over fruit.

To cook either pastry-topped or crumb-topped pie, bake in 400F oven on bottom shelf for 15 minutes.
Lower heat to 350F.
Continue to bake for about 30 to 40 minutes.
Cool.

Note:
To use fresh pears, peel and slice 5 pears to make 4 cups.
Use 1/3 cup flour instead of 1/4 cup.
 
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