2 Reviews

Enjoyed the marriage of cranberries and pears in this recipe. Any excess filling was promptly eaten by moi! The topping was a little floury to my taste, so added some extra butter. Will be making this again. Thnx for sharing, LibraryMan. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

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Darkhunter April 22, 2010

This is a great recipe! A couple of changes I made: you might want to use a deep dish pie shell, almost overflowing. I used Splenda in the fruit sweetening, but sugar in the topping. My flour stayed white in patches on top, so brushed top with melted butter and vanilla after baking and then baked 5 min. Topped with whipped cream with bourbon in it. Great and easy recipe, especially for someone NOT a piebaker, me!

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Relish the Thought January 04, 2010
Cranberry Pear Crisp Pie