1 unbaked pie pastry (2 crust)
3 c. cranberries
4 tbsp. quick-cooking tapioca
2 tbsp. butter
1/4 c. sugar
Dash of lite salt
4 c. fresh pears, diced

Preheat oven to 450 degrees. Line a 9 inch pie plate with half of the pastry. Place the cranberries in a saucepan with a little water. Cover and cook for 6 to 8 minutes, until the skins pop. Add the tapioca, sugar, salt and pears. Mix well and cool. Turn into the prepared pie plate and dot with butter.

Cut the remaining pastry into strips and make a lattice top for the pie or cover with solid pastry, if desired. Trim, turn under, and flute the edge. Prick the crust to allow steam to escape if a solid crust is used. Bake the pie for 10 minutes. Reduce the heat to 350 degrees and cook for 30 minutes longer, until browned. Cool. Serve with ice cream, if desired. Serves 6 to 8 persons.