Partridge in a Pear Tree Pie Recipe

• 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 

• Directions

  1. 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.
  2. 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. 
  3. 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.Yield: 6-8 servings.