R.O.D.-Fresh Pear & Cranberry Pie

I made this for David last night and one to take to the Boy Scouts Family night on Thursday.

It is very good.  I used store-bought pie crust since I had it in the freezer.  I altered this recipe using Splenda in place of the original sugar and I think that you MIGHT want to add an additional Tbsp. of corn starch---it was a tiny bit runny.

I also had to cook mine a bit longer (maybe because I used Bosc pears?).  I needed to cook it with the foil on for 55 minutes, then 35-45 with the foil off.

Ingredients
1 recipe Single-Crust Pie
8 cups sliced red and/or green ripe pears (7 to 8 pears; 3 to 3-1/2 lb. total)
1 cup fresh cranberries
1/4 cup Splenda Granulated
3 Tbsp. cornstarch
2 Tbsp. apple cider or water (Crystal Light?)
1/4 tsp. ground nutmeg
1 Tbsp. Splenda Granulated
2 Tbsp. S/F caramel-flavored ice cream topping, plus additional for drizzling
 
Directions

1. Prepare and roll out Pastry for Single-Crust Pie (below). Preheat oven to 375F.

2. Arrange half of pears in prepared pastry; sprinkle with 1/2 cup of cranberries. Arrange remaining pears atop cranberries. In bowl stir together 1/4 cup Splenda, cornstarch, cider, and nutmeg; drizzle evenly over pears. Cover pie with foil.

3. Bake 40 minutes. Remove foil; sprinkle with 1 tablespoon Splenda. Bake, uncovered, 30 to 35 minutes more or until pears are tender and juices are bubbly. Remove from oven and place on wire rack.

4. Meanwhile, in small saucepan combine remaining cranberries and 2 tablespoons caramel topping. Bring to boiling. Cook 1 minute. Remove from heat. Spoon over hot pie.

5. Serve warm. Drizzle with additional caramel topping. Make 8 servings.

**Pastry for a Single-Crust Pie: In bowl stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/2 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon water at a time (4 to 5 tablespoons total****il flour mixture is moistened. Form dough into ball. On floured surface flatten with hands. Roll dough from center to edges into a 13-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch deep-dish pie pan. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry.

That sounds DEE-Lish. Thanks for sharing. I love pears and cranberries.