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Partridge in a Pear Tree Pie

Partridge in a Pear Tree Pie
Delight guests and have a partridge in a pear tree make an appearance on your holiday table! The crimson cranberry filling makes this a fitting Christmas pie.
6-8 ServingsPrep: 30 min. + cooling Bake: 40 min.

Ingredients

  • 1 can (15 ounces) pear halves, drained
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 can (8 ounces) crushed pineapple
  • 1-1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Pastry of double-crust pie (9 inches)
  • Additional sugar, optional

Directions

  • Set aside five pear halves; chop any remaining pears. In a large
  • saucepan, combine the chopped pears, cranberries, pineapple and
  • sugar. Bring to a boil; cook and stir for 4-5 minutes or until some
  • cranberries have popped. Cool for 30 minutes, stirring several
  • times. In a bowl, combine the flour, salt and cinnamon. Stir in
  • cooled cranberry mixture.
  • Line a 9-in. pie plate with bottom pastry; trim and flute edges.
  • Spoon cranberry mixture into pastry shell; arrange pear halves on
  • top. Bake at 400° for 35-40 minutes or until bubbly and crust is
  • golden brown (cover edges with foil for last 15 minutes of baking if
  • necessary). Cool on wire rack.
  • Roll remaining pastry. Using cookie cutters, cut out small leaves,
  • small pears and a partridge. Place on an ungreased baking sheet;
© Taste of Home 2013

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Partridge in a Pear Tree Pie (continued)

Directions (continued)

  • sprinkle with sugar if desired. Bake at 400° for 6-8 minutes or
  • until golden brown. Place partridge in center of pie with leaves and
  • pears around it. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 slice) equals 499 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 278 mg sodium, 92 g carbohydrate, 5 g fiber, 3 g protein.
© Taste of Home 2013