Cranberry Pear Pie
Yield: 8 Servings  VG, VN, DF, EF, SoF

3 c Cranberries (fresh or frozen) 1 c Maple syrup 1 lb Pears; peeled, cored and cut -- into 1/4 inch pieces 4 1/2 ts Cornstarch; dissolved in: 2 tb Cold water

1/2 c Walnuts or pecans 1 pn Salt 1 ts Cinnamon 1 Unbaked vegan pie crust Strips of dough for lattice top

Combine cranberries, syrup and pears in saucepan and bring to a boil. Simmer, stirring occasionally, for 3-4 minutes, or until cranberries pop. Stir in cornstarch mixture, and simmer for 1 minute, or until thickened. Stir in nuts. Allow mixture to cool, then spoon into pie shell. Arrange lattice strips of pie pastry on top. Bake in the upper third of a preheated 425 deg. F. oven for 40 minutes, or until pastry is golden and filling is bubbling.

"I served this pie to guests and the consensus was "tart but good". I didn't have maple syrup so used honey instead."

Helen Beaulieu, tester

Winter 2001-2002 Guilt-Free Desserts
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Last modified: April 09, 2002