Friday, November 24, 2006

Nick's Cranberry Pear Pie

Believe it or not, this is a recipe!

Written on the back of an envelope with purple ink, it is basically a list of ingredients and the baking times and temperatures.

The day this recipe was being discussed on the radio, Nick was in traffic on the highway to work, which explains the odd writing surface, but it has come to be a holiday favorite.

So, just in case you can't decifer the photo (yeah, right!), here is the recipe:

Cranberry Pear Pie

1 recipe pie crust for 2 crust pie (we have very successfully used the premade pie dough that you just roll out and put in the pan)

1 cup sugar
3 heaping tablespoons instant tapioca
5 small or 3 medium Bosc pears
2 cups fresh cranberries
1/2 cup walnut pieces (optional, we usually leave these out)

Peel, core and slice the pears.

In a mixing bowl, combine the ingredients and coat fruit with sugar and tapioca.

Spread fruit mixture evenly in pie crust, top with second crust and crimp.

Place in oven preheated to 425 degrees and bake for 25 minutes, then reduce heat to 350 degrees and bake for an additonal 20 minutes. (I usually put a piece of foil on the shelf below the shelf the pie is on just in case it bubbles over the crust)

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