Apple, Pear and Cranberry Pie

Prep Time:30 Mins | Total Time:1 Hr 40 Mins | Makes:8 Servings

Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness is nicely offset by a crumbly brown-sugar-and-walnut topping.

Crust

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)

Filling

3/4 cup (175 mL) sugar

2 tbsp (25 mL) cornstarch

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) ground nutmeg

3 cups (750 mL) thinly sliced, peeled tart apples

3 cups (750 mL) thinly sliced, peeled ripe pears

1/2 cup (125 mL) sweetened dried cranberries

Topping

1/2 cup (125 mL) all-purpose flour

1/4 cup (50 mL) packed brown sugar

1/4 cup (50 mL) cold butter

1/2 cup (125 mL) coarsely chopped walnuts

Heat oven to 400ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

Refrigerated Pie Crusts

Success : Ripe Anjou or Bosc pears work well for pies. Choose fruit that is fragrant and slightly soft to the touch.Serve With : This pie is delicious served warm, with a scoop of vanilla bean ice cream, and drizzled with caramel sauce.