Preparation

• 1 Combine sugar, flour, cinnamon, orange peel and cloves; mix well. Toss grapes and pears with sugar mixture and orange juice.2 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.3 Arrange strips in lattice pattern over fruit filling. Fold ends of lattice strips under edge of bottom crust; seal and flute edges.4 Preheat over 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. 5 Transfer pie to conventional oven and bake at 425 F 10 minutes or until pastry is golden brown.6 To bake by conventional method: Bake pie in 425 F oven 10 minutes. Lower heat to 375 F and bake 35 to 40 minutes or until pastry is golden and filling begins to bubble.7 NOTE: Tester used refrigerated, rolled-out dough.