Who doesn’t love pie? Bake and share this one on #NationalPieDay, or any day of the year.
1/2 cup sugar
1/3 cup flour
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 teaspoon ground cloves
4 cups California seedless grapes
3 cups fresh pears (about 3 medium pears), cored, pared and sliced
2 tablespoons orange juice
1 package ready-to-use refrigerated pastry for 2-crust, 9-inch pie (see note)
1 tablespoon butter
Combine sugar, flour, cinnamon, orange peel and cloves; mix well. Toss grapes and pears with sugar mixture and orange juice. Line 9-inch microwave-safe pie plate with pastry. Add fruit mixture and dot with butter. Roll out remaining pastry and cut into 3/4 inch strips. Arrange strips in lattice pattern over fruit filling. Fold ends of lattice strips under edge of bottom crust; seal and flute edges.
Preheat over to 425 F.
To bake in microwave (recipe developed for 700 to 800 watt microwave ovens): Set oven at HIGH (100 percent power), bake 10 to 12 minutes or until filling begins to bubble. Transfer pie to conventional oven and bake at 425 F 10 minutes or until pastry is golden brown.
To bake by conventional method: Bake pie in 425 F oven 10 minutes. Lower heat to 375 F and bake 35 to 40 minutes or until pastry is golden and filling begins to bubble.
Tester used refrigerated, rolled-out dough.
Makes 8 servings
Calories 254; Protein 8 g; Fat 13 g; Carbohydrates 26 g; Cholesterol 132 mg; Fiber 1.0 g; Sodium 186 mg.