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Cranberry-Pear Pie

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For the Filling:
5 cups peeled and cored pears, cut into 1/4-inch slices
11/2 cups fresh (or frozen and thawed) cranberries
4 Tbsp. sugar
1 Tbsp. margarine, melted
1 tsp. ground cinnamon
1 deep-dish pie crust, unbaked

For the Crumb Topping:
1/2 cup sugar
3/4 cup flour
1/2 cup margarine, at room temperature


• Preheat the oven to 375 degrees F.
• Place the filling ingredients in a large bowl and stir well, making sure the pears are evenly coated with the cinnamon. Transfer the mixture to the pie crust.
• For the topping, crumble together the sugar, flour and margarine. Add small amounts of flour, if necessary, until small crumbs form. Sprinkle the crumbs over the pie, covering completely.
• Bake at 375 degrees F for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for about 30 more minutes, or until the crumb topping is golden brown and the pears and cranberries are soft (test with a toothpick). Let cool for at least 1 hour before serving.

Makes 8 servings

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