3 cups fresh cranberries
1½ cups sugar
1 (8¼-ounce) can crushed pineapple
2 unbaked (9-inch) piecrusts
3 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 (8-ounce) can pear halves, drained and sliced in half lengthwise
Sugar (optional)
In a large saucepan combine the cranberries and sugar. Drain the pineapple, reserving ¼ cup syrup. Add the syrup to the cranberries and cook over medium heat, stirring constantly, until the cranberries are tender, about 5 minutes. Cool.
Line one 9-inch pie plate with 1 of the piecrusts. Mix the flour, cinnamon, and salt in a small bowl. Stir into the cranberry mixture. Pour the cranberry mixture into the pastry-lined pie plate. Gently press the pear slices in a spoke-like fashion into the cranberry mixture.
Preheat the oven to 400 degrees. Roll out the remaining piecrust. Use a pastry knife to cut out small partridge, leaf, and pear shapes. Sprinkle with sugar, if desired. Place the shapes on an ungreased cookie sheet. Bake 7 to 8 minutes, or until golden. Bake the pie for 40 minutes. Arrange the cutouts on the baked pie.
Note: Fashion other pastry cutouts for a Christmas pie by using cookie cutters for bells, stars, and trees.
Makes 6 to 8 servings
Christine Austin, Princess Sunshine
Sassy Squaws of Seminole Lakes,
Punta Gorda, Florida