Cranberry Pear Pie Recipe

• 1 recipe of Pastry crust for double-crust pie
• 1 cup granulated sugar
• 3 tablespoons quick-cooking tapioca
• 5 cups thinly sliced, peeled, and cored pears
• 1 1/2 cups cranberries
• 1 tablespoon milk. Coarse sugar

1. On a lightly floured surface, roll out half of the pastry into a circle about 12 inches in diameter.
2. Transfer rolled-out pastry to a 9-inch pie plate; ease into pie plate.
3. Cover remaining pastry; set aside.
4. In a large saucepan, combine sugar and tapioca.
5. Stir in pears and cranberries until coated; let stand about 15 minutes or until a syrup begins to form, stirring occasionally.
6. Bring to boiling over high heat.
7. Reduce heat; cover and simmer for 3 to 5 minutes or just until pears are softened and cranberries begin to pop, stirring occasionally.
8. Transfer cranberry mixture to the pastry-lined pie plate.
9. Trim pastry to edge of pie plate.
10. On a lightly floured surface, roll remaining pastry into a 12-inch circle.
11. With a 1-inch holiday cookie cutter, cut shapes from center of pastry, reserving cutouts.
12. Cut slits in pastry if not using cookie cutters.
13. Place pastry on filling and seal.
14. Crimp edge as desired.
15. Brush milk onto pastry and sprinkle with coarse sugar.
16. Top with holiday cutouts, if using.
17. Brush cutouts with milk.
18. To prevent overbrowning, cover the edge of the pie with foil.
19. Bake in a 375 degree oven for 25 minutes.
20. Remove foil and bake for 30 to 35 minutes more or until the top is golden.
21. Cool on a wire rack.
22. Serve warm or at room temperature.
23. Makes 8 servings.

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