Recipe - Pear N Cranberry Pie

15 ounce Package refrigerated
piecrusts
3 cup Sliced peeled pears
(3 medium)
1 One fourth cup Cranberries, fresh or frozen
coarsely chopped by hand
or food processor
1 cup Sugar
2 tablespoon Cornstarch
3 tablespoon Cranberry juice, orange
juice, or water
2 tablespoon Margarine
5 tablespoon Confectioners' sugar
1 One half teaspoon Cranberry juice, orange
juice or water (actually
1 to 2 teaspoons)

Heat oven to 425 degrees. Prepare piecrust according to package directions
for twocrust pie using 9inch pie pan. In large bowl, combine pears,
cranberries, 1 cup sugar, cornstarch and 3 tablespoons juice; mix lightly.
Spoon into piecrustlined pan; dot with margarine. Unfold second crust;
using 2inch cookie cutter, cut out desired chapes in several places. Place
crust over filling; flute. Brush underside of 2inch cutouts with water
and place on top of crust. Bake at 425 degrees for 40 to 50 minutes, or
until golden brown. Cover edge of piecrust with strips of foil after 15 to
20 minutes of baking to prevent excessive browning. To make a glaze, blend
confectioners' sugar and juice in a small bowl, adding enough juice for
desired consistency. Drizzle over warm pie. Garnish as desired. Makes 8
servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini