Ingredients

• 6 Cups, thinly sliced (cored and peeled) Bartlett Pears


• 1 Cup Cranberries, fresh or frozen, thawed


• 1/2 Cup firmly packed Brown Sugar


• 1/2 Cup Granulated Sugar


• 3 Tablespoons Quick-cooking Tapioca


• 1 Tablespoon Lemon Juice


• 1/2 Teaspoon Ginger


• 1/4 Teaspoon Cinnamon


• 1 (15 oz.) package Pillsbury Refrigerated Pie Crust (2 crusts)


• 1 Tablespoon Margarine


• Optional: additional package of pie crust for decoration

Directions

1. Heat oven to 400 degrees.


2. Mix pears, cranberries, sugars, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand for 15 minutes.


3. Line 9-inch pie plate with one of the pie crusts. Fill with pear mixture. Dot with margarine.


4. Cover with second pie crust. Seal Edges. Cut several slits to permit steam to escape. If desired, cut shapes out of additional pie crust, moisten with water and decorate top of pie.


5. Bake in 400 degree oven for 1 hour or until juices form bubbles that burst slowly. Cool.