Ingredients
2 Star Dough 12" rounds
4 Bosch or Anjou ripe pears
3 cups of fresh cranberries
1 1/2 cup water
1/4 cup cornstarch
1/4 teaspoon cinnamon
1 tablespoon lemon juice
Combine cranberries and water. Bring to a boil. Simmer for four minutes. Mix the
sugar, cornstarch and cinnamon, add to hot cranberries. Cook and stir until mixture thickens and boils. Remove from heat. Gently stir pears into cranberry mixture. Add lemon juice. Pour into pastry-lined pie dish. Top with second pastry round. Seal and flute edges. Add egg wash and three slit for steam vents. Bake at 400 degrees, 30 to 40 minutes, until golden brown.
