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Cranberry-lemon Pie


  • 9-in. baked pie shell
  • 16 oz. can whole berry cranberry sauce
  • 2 tbsp. cornstarch
  • 2 tbsp. light brown sugar
  • 2 ¾ c. skim milk
  • ½ c. lemon juice
  • 2 egg substitutes


  1. Preheat oven to 325 degrees F.
  2. In small saucepan, combine cranberry sauce, cornstarch and brown sugar.
  3. Cook and stir over medium heat until thickened and bubbly.
  4. Spoon into pie crust.
  5. In small bowl, mix milk, egg substitutes and lemon juice until well blended.
  6. Spoon evenly over cranberry mixture.
  7. Bake for 30 minutes and allow to cool.
  8. Chill and garnish with whipped topping before serving.

Serves 8-12 persons




Cinnamon Pear Pie


  • 4 1/2 pears, peeled and sliced
  • 1 pre made pie crust
  • 3 tbsp of butter
  • 1/4 cup of water
  • 1 cup of sugar
  • 1 tsp of cinnamon
  • 1 pinch of salt
  • 1 tbsp of lemon juice
  • 1/4 cup of flour


  1. Preheat oven to 425 degrees F.
  2. Set the pie crust aside.
  3. Sautee all the ingredients in a pan for 10 minutes.
  4. Pour mixture into the pie crust.
  5. Place the pie in a 425-degree oven for 30 minutes.
  6. Reduce the heat to 300 and bake for another 10 minutes.
  7. Refrigerate overnight before serving.


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