3 cups cranberries (12 ounces)
1 1/2 cups sugar
1 (8 3/4 ounce) can crushed pineapple -- drained (reserve syrup)
Favorite Pastry for 9-Inch Two-Crust Pie -- (see recipe)
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) can pear halves -- drained and cut into halves
Cook cranberries, 1 1/2 cups sugar, the pineapple and 1/4 cup of the reserved syrup, stirring constantly, until cranberries are tender, about 5 minutes. Cool.
Prepare pastry as directed—except flute bottom crust. Mix flour, salt and cinnamon; stir into cranberry mixture. Pour into pastry-lined pie plate.
Gently press pear slices spoke-fashion onto cranberry mixture.
Heat oven to 400º. After rolling pastry for top crust, cut partridge, leaf and pear shapes. Sprinkle with sugar, if desired; place on ungreased cookie sheet.
Bake pastry cutouts and pie until cutouts and pie are golden brown, 7 to 10 minutes for cutouts and about 40 minutes for pie. Arrange cutouts on pie.