Pear 'N Cranberry Pie

Pear 'N Cranberry Pie

Ingredients:
spices, pumpkin pie spice
pears, raw
cranberries, dried, sweetened
sugars, granulated
cornstarch
cranberry juice, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
cranberry juice, unsweetened

Directions:
Heat oven to 425 degrees F.
Prepare piecrust according to package directions for two-crust pie using 9-inch pie pan.
In large bowl, combine pears, cranberries, 1 cup sugar, cornstarch and 3 tablespoons juice; mix lightly.
Spoon into piecrust-lined pan; dot with margarine.
Unfold second crust; using 2-inch cookie cutter, cut out desired chapes in several places.
Place crust over filling; flute.
Brush underside of 2-inch cutouts with water and place on top of crust.
Bake at 425 degrees F 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.