Pear and Cranberry Pie
rec.food.veg/Jean Reese (1992)

pastry for two-crust 9-inch pie
3 medium pears, sliced, peeled
1 1/4 cups coarsely chopped cranberries
3 tbsp cranberry juice (or orange juice or water)
1-2 tsp cranberry juice (or orange juice or water)
1 cup sugar
2 tbsp cornstarch
2 tbsp margarine
5 tbsp powdered sugar

In a large bowl, combine pears, cranberries, sugar, cornstarch and 3 tablespoons juice; mix lightly. Spoon into pastry-lined pie plate. Dot with margarine.

Using a 2-inch cookie cutter, cut out desired shapes in several places on top crust. Place crust over filling, flute. Brush underside of 2-inch cutouts with water and place on top crust.

Bake at 425 for 40-50 minutes or until golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

In a small bowl, blend the powdered sugar and 1-2 tsp cranberry juice (just enough for desired drizzling consistency). Drizzle over warm pie.