(NC)— What holiday dinner is complete without a fruit pie for dessert? Seasonal fruits like apples paired with pears, frozen cranberries and juicy oranges create a perfect medley of tastes. For a tart taste, try Jonagold or Pippin apples or for a sweeter taste try Fuji or Empire. And remember to let your pie sit for about an hour after removing from the oven to let the juices settle before serving. More holiday tips, recipes and free printable stencils are available at www.tenderflake.com.

Preparation time: 10 minutes

Serves 8

2 Tenderflake® frozen deep dish pie shells
2 small tart apples, peeled and sliced
2 medium pears, peeled and sliced
1/2 cup (125 mL) fresh or frozen cranberries
3/4 cup (175 mL) granulated sugar
Grated rind of 1 orange
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) orange juice
1 tbsp (15 mL) milk
Coarse sugar

Directions

1. Preheat oven to 425ºF (220ºC).

2. Prepare pie shells by placing one pie shell on a baking sheet to thaw so it can be used to stencil the pie. Set the other pie shell aside.

3. Combine remaining ingredients and spoon into one pie shell.

4. Use printable stencils or cookie cutters to cut out pastry shapes from the second thawed pie shell. Place pastry shapes on top of filling in a circular pattern. Brush lightly with milk and sprinkle with coarse sugar

5. Bake in preheated oven for 15 minutes. Lower temperature to 350ºF (180ºC) and continue baking for 35 to 45 minutes or until pastry is golden and fruit is cooked.

www.newscanada.com