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I have been enjoying the autumn season this year. Even though we are in Florida. :)


 I think baking pies come into my very happy domestic to do list.
I had fun with this pie, it was my first try at it and I
wasn't sure if it would be
good or not but everyone certainly loved it.
 I think that maybe if I would alter
 anything it would be
one thing, and that is to
add some orange zest
and juice. You can read about our early Thanksgiving fun and
 my pumpkin pie recipe here
Happy Thanksgiving
~ Marie

Cranberry Pear Pie
Filling Ingredients
⅔ cup sugar
3 tablespoons all-purpose flour
¼ teaspoon ground allspice
⅛ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon ground ginger
4 bosc pears sliced
1 cup cranberries
3 tablespoons butter

Mix salt, flour, sugar, allspice, nutmeg,
cinnamon and ginger and pour over cranberries and pears.
Once completely mixed place in your prepared pie crust.
Next cut your butter into small bits and place all over pie.
Then cover with your 2 pie curst.
Bake at 375 for about 20 minutes until crusts begin to golden.
Then lower your temperature to 350 f
Tent the rims with aluminum foil or a
pie protector if the edges are browning too quickly.
Bake crust until golden and juices are bubbling,
anywhere from an additional 30 to 45 minutes.
Vinegar Pie Crust
Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1 cup palm oil or Crisco
1 teaspoon salt
2 tbsp white vinegar
¼ cup milk

Combine Vinegar and milk in a small bowl and place in freezer for 5 min.
Mix flour and salt and cut in palm oil into flour mixture.
Once your flour resembles small course crumbs add your milk and
vinegar mixture. Mix until all sticks together, don’t over mix.
Place your dough on a floured surface and form a ball.
(Don’t over need if you possibly can, this insures a flaky crust).
Cut your dough in half. Wrap one ball and refrigerate.
Next roll out your other dough and form a disk. A trick I learned from my mom,
the easiest way to transfer your disk to your pie pan is
to fold it in half and then fold it again.
This has always helped me transfer my delicate crusts without
tearing them too much.