Pear and Cranberry Pie

Refrigerated pie crust makes quick work of this delightful dessert, topped with a warm eggnog sauce. ...MORE + LESS -

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)

2 medium ripe pears, peeled, cut into 1/4-inch slices

1 cup (250 mL) fresh cranberries

1/2 cup (125 mL) granulated sugar

1/4 tsp (1 mL) nutmeg

1/2 cup (125 mL) sour cream

3 eggs

1 tsp (5 mL) cornstarch

1 cup (250 mL) eggnog

1 tbsp (15 mL) light rum or 1/2 tsp (2 mL) rum extract

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1

Heat oven to 425ºF. Make pie crust as directed on box for One-Crust Baked Shell as directed on box using 9-inch glass pie plate. Prick crust generously with fork.
2

Bake 9 to 11 minutes or until golden brown. Reduce oven temperature to 350ºF. Cool 5 minutes. Layer pear slices and cranberries in baked crust.
3

In medium bowl, with wire whisk, beat sugar, nutmeg, sour cream and eggs until smooth and well blended. Pour evenly over fruit.
4

Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 55 to 60 minutes or until custard is just set and pears are fork-tender. Cool completely, about 1 hour.
5

In small saucepan, mix cornstarch with 1 tablespoon of the eggnog until mixture is smooth. With wire whisk, beat in remaining eggnog; cook over medium heat 6 to 8 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in rum. Serve warm sauce over pie. Store pie and sauce in refrigerator.