Ingredients
Pastry for double-crust pie (9 inches)3/4 cup sugar3 tablespoons cornstarch1 teaspoon ground cinnamon1/4 teaspoon ground allspice5 cups sliced peeled fresh pears2 cups fresh or frozen cranberries, thawed2 tablespoons butter1 egg1 tablespoon milkAdditional sugar or coarse sugar
Preparation
Line a 9-in. pie plate with bottom pastry. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon into crust; dot with butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge.
In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar or coarse sugar. Cover pie loosely with foil to prevent overbrowning.
Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil; bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
