Canned pears, drained and sliced     4-14oz  *see note

Cranberries, halved                             1 cup

Granulated sugar                                 3/4 cup

All-purpose flour                                  3 tablespoons

 

Pastry for 2 crust pie

 

Granulated sugar, sprinkled               1/4 - 1/2 teaspoon

 

Crumb topping:

All-purpose flour                                   2/3 cup

Brown sugar, packed                           6 tablespoons

Butter or hard margarine                     6 tablespoons

Ground cinnamon                                 1/2 teaspoon

Salt                                                          1/4 teaspoon

 

Stir first 4 ingredients in bowl

 

Line 9 inch pie plate with pastry. Fill with fruit mixture.

 

Pastry Topping: roll out top crust. Dampen edges of crust in pie platw. Cover with second crust. Trim and crimp to seal. cut slits in top crust or make decorative cutouts

 

Crumb Topping: Mix all ingredients together until crumbly. Sprinkle over fruit.

 

To cook either pastry-topped or crumb-topped pie, bake in 400f (205c) oven on bottom shelf for 15 mins. Lower heat to 350f (175c). Continue to bake for about 30-40 mins. Cool. Makes 1 pie.

 

*Note - To use fresh pears, peel and slice 5 pears to make 4 cups (1L) Use 1/3 cup (74ml) flour instead of 1/4 cup (60ml)