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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
pastry dough, for single crust pie 9 inches |
4 cups raw cranberries |
1 1/4 cups sugar |
1/4 cup cranberry-apple juice |
1 cup dried cranberries |
3 tablespoons quick-cooking tapioca |
5 cups pears, peeled and sliced |
3/4 cup flour |
1/3 cup brown sugar, packed |
1 teaspoon ground cinnamon |
8 tablespoons butter, cold |
1/4 cup pecans, chopped |
Directions:
1. Line 9 inch deep pie plate with pastry.
2. Flute edges, set aside.
3. In large sauce pan, combine fresh berries, sugar and juice. Bring to a boil.
4. Reduce hear and simmer, uncovered for 10 minutes, or until thickened.
5. Transfer to large bowl, stir in dried cranberries and tapioca; gently stir in pears. Let stand for 15 minutes, pur into pastry shell.
6. For Topping:.
7. In food processor, combine flour, brown sugar, cinnamon and butter. Cover and pulse until mixture resembles coarse crumbs. Stir in pecans and sprinkle over filling.
8. Bake at 400 degrees, for 15 minutes, reduce heat to 350 degrees. Bake to 35 to 40 minutes longer, or until crust is golden brown and filling is bubbly.
9. Cool on wire rack.
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