Instructions: Combine cranberries and water. Bring to a boil; simmer 3 minutes. Mix 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. Turn into pastry-lined pie plate. Roll remaining pastry into 11-inch circle; cut into 3/4-inch strips. Weave lattice over pie with pastry strips. Seal and flute edges. Bake at 400 degrees, 30 to 40 minutes.

Quantity: Makes 1 (9-inch) pie.

Always be sure to use ripe pears.

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