Ingredients:

1/2 cup sugar
1/3 cup flour
1 tsp ground cinnamon
1 tsp grated orange peel
1/2 teaspoon ground cloves
4 cups seedless California grapes
3 cups cored, pared and sliced fresh pears (about 3 medium pears)
2 tablespoons orange juice
1 package ready-to-use refrigerated pastry for 2-crust, 9-inch pie (see note)
1 tablespoon butter

Directions:

Combine sugar, flour, cinnamon, orange peel and cloves; mix well. Toss grapes and pears with sugar mixture and orange juice. Line 9 -inch microwave-safe pie plate with pastry. Add fruit mixture and dot with butter. Roll out remaining pastry and cut into 3/4 inch strips. Arrange strips in lattice pattern over fruit filling. Fold ends of lattice strips under edge of bottom crust, seal and flute edges. Preheat oven to 425 F. To bake in microwave (recipe developed for 700 to 800 watt microwave ovens) Set oven at HIGH (100 percent power), bake 10 to 12 minutes or until filling begins to bubble. Transfer pie to conventional oven and bake at 425 degrees for 10 minutes or until pastry is golden brown. To bake by conventional method: Bake pie in 425 degrees oven for 10 minutes, Lower heat to 375 degrees and bake 35 to 40 minutes or until pastry is golden and filling begins to bubble.

Other Notes:

Tester used refrigerated, rolled-out dough.

Nutritional Analysis:

Calories 254; Protein 8 g; Fat 13 g; Carbohydrates 26g; Cholesterol 132 mg; Fiber 1.0 9i Sodium 186m.