• 2467954749minutes
  • 400calories

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Ingredients Jump to Instructions ↓

  1. 1 box(es) (15 ounces) refrigerated pie crusts for 9-inch pie 1 1/2 cup(s) fresh cranberries 3/4 cup(s) sugar 4 can(s) (15 1/4 ounces each) pear halves in extra-light syrup , well drained and cut in half 1/4 cup(s) cornstarch 1/4 teaspoon(s) ground cinnamon 1 tablespoon(s) butter or margarine , cut into small pieces 1 1/4 cup(s) all-purpose flour 1/2 cup(s) sugar 1/2 cup(s) (chopped) toasted walnuts 1 teaspoon(s) (grated) lemon rind Salt 1/2 cup(s) (1 stick) butter , cold 1 teaspoon(s) lemon juice 25 cup(s) sugar 1 teaspoon(s) ground cinnamon

Instructions Jump to Ingredients ↑

  1. Heat oven to 425 degrees F. Fit one pastry round into 9-inch pie plate. For filling, process cranberries and sugar in food processor until coarsely chopped. Toss cranberries with pears, cornstarch, and cinnamon. Spoon filling into crust and dot with butter. Follow directions for chosen topping. Bake 15 minutes at 425 degrees F, then reduce heat to 375 degrees F and bake 45 minutes to 1 hour, until bubbly. Crumb Top: Combine flour, sugar, walnuts, lemon rind, and a pinch of salt. Cut in butter until mixture resembles coarse crumbs. Add lemon juice and toss. Sprinkle over top of pie. Bake as directed. Cinnamon Swirls: Sprinkle remaining pastry round with Cinnamon Sugar. Roll up pastry from opposite sides to meet in center. Cut into 1/4'' slices; bake on baking sheet at 425 degrees F 10 to 15 minutes, until lightly browned. Arrange on top of cooled, baked pie. Heart Crust: Using a heart-shaped cookie cutter, cut out hearts from remaining pastry round; cut out smaller hearts from their centers. Moisten edges with water. Attach large hearts around edge of pie, points inward. Arrange small hearts over bottoms and in center of pie. Bake as directed. Before serving, dust with confectioners' sugar.


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