3 c. fresh or frozen cranberries
1 c. maple syrup
1 lb. pears, peeled, cored and cut into 1/4 inch pieces
1/2 c. walnuts or pecans
4 1/2 tsp. cornstarch, dissolved in 2 tbsp. cold water
Pinch of salt
1 tsp. cinnamon
1 unbaked pie crust and strips of dough for lattice top

Combine cranberries, syrup, and pears in saucepan and bring to a boil. Simmer, stirring occasionally, for 3 to 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 degree oven for oven for 40 minutes or until pastry is golden and filling is bubbling.