Wednesday, November 23, 2011

Tenderflake® .. Winter Sparkles Fruit Pie


2 Tenderflake® Frozen Deep Dish Pie Shells
2 Small tart apples, peeled and sliced 2
2 Medium pears, peeled and sliced 2
1/2 cup (125 mL) fresh or frozen cranberries 125 mL
3/4 cup (175 mL) granulated sugar 175 mL
Grated rind of 1 orange
2 tbsp (30 mL) all-purpose flour 25 mL
1 tbsp (15 mL) orange juice
1 tbsp (15 mL) Milk
Coarse sugar

Prep Time 10 min
Total Time <1 hr 15 min

Skill Level Moderate
Serves 8
Classification Dessert

PREHEAT oven to 425ºF (220ºC).

PREPARE pie shells according to package directions for a double crust pie.
COMBINE remaining ingredients and spoon into one pie shell.
USE printable stencils or cookie cutters to cut out
pastry shapes from the second thawed pie shell. Place pastry shapes on top of filling in a decorative pattern. Brush lightly with milk and sprinkle with coarse sugar.

BAKE in preheated oven for 15 minutes. Lower temperature to 350ºF (180ºC) and continue baking for 35 to 45 minutes or until pastry is golden and fruit is cooked.
If you do not have a small cookie cutter you can use an upside down shot glass as a small cutter or use second pie shell as a solid top crust following the package instructions for a double crust pie.

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