3 C (3/4 lb) fresh cranberries
1 C water
1 1/2 C sugar
1/4 C cornstarch
1/4 tsp ground cinnamon
2 C pared, sliced fresh pears (3 pears)
Pastry for two crust 9 inch pie

In saucepan, combine cranberries and water. Bring to boil and simmer 3 minutes. Mix sugar, cornstarch an cinnamon and add to hot cranberries. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove from heat. Gently stir in pears.

Turn into pastry-lined 9 inch pie plate. Add lattice top; seal; crimp edges.

Bake in 400°FF oven for 35-40 minutes.