Partridge in a Pear Tree Pie
Total TimePrep: 30 min. + cooling Bake: 40 min.
- 1 can (15 ounces) pear halves, drained
- 1 package (12 ounces) fresh or frozen cranberries
- 1 can (8 ounces) crushed pineapple
- 1-1/2 cups sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pastry of double-crust pie (9 inches)
- Additional sugar, optional
- Set aside five pear halves; chop any remaining pears. In a large saucepan, combine the chopped pears, cranberries, pineapple and sugar. Bring to a boil; cook and stir for 4-5 minutes or until some cranberries have popped. Cool for 30 minutes, stirring several times. In a bowl, combine the flour, salt and cinnamon. Stir in cooled cranberry mixture.
- Line a 9-in. pie plate with bottom pastry; trim and flute edges. Spoon cranberry mixture into pastry shell; arrange pear halves on top. Bake at 400° for 35-40 minutes or until bubbly and crust is golden brown (cover edges with foil for last 15 minutes of baking if necessary). Cool on wire rack.
- Roll remaining pastry. Using cookie cutters, cut out small leaves, small pears and a partridge. Place on an ungreased baking sheet; sprinkle with sugar if desired. Bake at 400° for 6-8 minutes or until golden brown. Place partridge in center of pie with leaves and pears around it.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Feb 1, 2011
This is fantastic! I modified it some. I chopped the pears and added them to the filling. Also, I made a crumble mixture of butter, quick oats, butter, brown sugar and flour for the topping instead of doing the fancy partridge. I was more interested in easy and quick than fancy. I've made this several times and everyone who has tried it has loved it!