Cranberry Petal Pie

A pie from a ’70s cookbook, which meant I wasn’t sure what I was getting into, but it turned out to be simple, delicious, and kind of fun looking!

Ingredients:

  • 3 cups fresh cranberries
  • 8 1/4 ounce can crushed pineapple
  • 1 1/2 cups sugar
  • 1 pie crust
  • 1/4 cup chopped walnuts (left those out)
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1 pound can pear halves, well drained
  • 1 tablespoon butter, melted

Preheat oven to 450 degrees. Combine cranberries, pineapple (with the syrup), and sugar in a medium saucepan and cook until the sugar dissolves and berries start to pop, stirring constantly. Transfer to a medium bowl to cool.

Place pie crust in dish and flute the edges.

Combine the walnuts, flour, salt, and cinnamon in a small dish, stir together.

Stir the flour mixture into the cranberry mixture, then spoon the filling into the shell.

Arrange the pear halves, rounded-sides up, spoke-fashion on top. Place extra walnuts between each, if desired. Brush pears and walnuts with melted butter. I had a bit of extra butter so also brushed the crust edges.

Bake in 450 degree oven 10 minutes, then reduce oven to 350. Bake 30 more minutes, until pastry is golden and juices bubble up.

Cool completely. Straight out of the oven, it’s quite liquidy, but once cooled it firms up and can actually be safely transported as needed.

Cranberry Petal Pie

From The Family Circle Cookbook.

  • 3 cups fresh cranberries
  • 8 1/4 ounce can crushed pineapple
  • 1 1/2 cups sugar
  • 1 pie crust
  • 1/4 cup chopped walnuts
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1 pound can pear halves, well drained
  • 1 tablespoon butter, melted

Preheat oven to 450 degrees. Combine cranberries, pineapple (with the syrup), and sugar in a medium saucepan and cook until the sugar dissolves and berries start to pop, stirring constantly. Transfer to a medium bowl to cool.

Place pie crust in dish and flute the edges.

Combine the walnuts, flour, salt, and cinnamon in a small dish, stir together, then stir into the cranberry mixture. Spoon the filling into the shell. Arrange the pear halves, rounded-sides up, spoke-fashion on top. Place extra walnuts between each, if desired. Brush pears and walnuts with melted butter.

Bake in 450 degree oven 10 minutes, then reduce oven to 350. Bake 30 more minutes, until pastry is golden and juices bubble up. Cool completely.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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