Instructions: Combine cranberries, syrup and pears in saucepan and bring to a boil.

Simmer, stirring occasionally, for 3-4 minutes, or until cranberries pop. Stir in cornstarch mixture, and simmer for 1 minute, or until thickened. Stir in nuts. Allow mixture to cool, then spoon into pie shell. Arrange lattice strips of pie pastry on top. Bake in the upper third of a preheated 425 deg. F. oven for 40 minutes, or until pastry is golden and filling is bubbling.

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