Fall Food for Thought

"The sweet red, green, and yellow cornucopia (of fall) heralds the start of pie season and unabashedly coaxes our inner-bakers to emerge." -La Vie Claire fall

Laura's Pear Cranberry Yogurt Pie

1 Vermont Mystic Pie Shell (any pie shell may be substituted)

2 eggs

5 oz granulated sugar

1 1/2 oz King Arthur All Purpose Flour
12 oz Vermont Plain Yogurt

1 teaspoon vanilla extract

Ripe Pears

Cranberries

Preheat oven to 325 degrees. Place sheet pan in oven. Place eggs and sugar into a bowl and whisk together. Add flour and mix with whisk until smooth. Mix in yogurt until smooth. Pour into pre-baked, cooled pie shell approximately 3/4 to the top. Add thinly sliced, peeled and ripe pears neatly and decoratively on top. Add cranberries on top. Place in oven for 35-40 minutes or until it is fully baked. It will puff up and there will be no jiggle. Refrigerate over night and serve.

Visit http://www.clairemurray.com/ for more pie recipes!