1 14-ounce can whole berry cranberry sauce
1 tablespoon orange zest
1 cup white raisins
3/4 cup coarsely chopped pecans
2 9-inch pie crusts
1 29-ounce can pear halves, drained
Preheat oven to 425 degrees. In a mixing bowl, combine cranberry sauce, orange zest, raisins, and pecans. In pastry-lined pie plate, spread one half of filling. Arrange pears, cut side down, in spiral fashion, on filling.
Spread with remaining filling exposing the cheek of the pear. From remaining pastry, cut design of partridge in tree. Arrange on top of pie. Bake for 20 to 25 minutes or until pastry is golden brown.
Yield: 8 servings
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