Cranberry Pear Crisp Pie
- 1 12 cups cranberries, fresh or frozen
- 1 cup sugar
- 3 cups pears, thinly sliced, peeled
- 1 teaspoon orange peel, grated
- 1 pastry shells, 9-inch, unbaked
- 12 cup flour
- 13 cup sugar
- 18 teaspoon ground cinnamon
- 2 tablespoons butter or 2 tablespoons margarine
- Cook cranberries in 1/3 cup water for 15 minutes, or until skins pop.
- Add the 1 cup sugar; cook until sugar dissolves.
- Combine pears, cranberry mixture, and orange peel.
- Fill pastry shell with mixture.
- Combine flour, the 1/3 cup sugar, and cinnamon.
- Cut in butter or margarine until mixture resembles coarse crumbs.
- Sprinkle over the top of the pie, covering edge with foil.
- Bake at 375 degrees for 25 minutes.
- Remove foil and bake for an additional 25-30 minutes.
- Remove from oven and let cool.
cranberries, sugar, orange peel, pastry shells, flour, sugar, ground cinnamon, butter
Taken from www.food.com/recipe/cranberry-pear-crisp-pie-403635 (may not work)