9" unbaked pie shell
2 c. sugar
2 cinnamon sticks
3/4 c. water
2 1/2 c. whole cranberries
4 tbsp. cornstarch
2 tbsp. cold water
2 tbsp. butter
1 tbsp. lemon juice
2 pears, cored & diced

Combine sugar, cinnamon and water in a large saucepan, bring to a boil and add cranberries. Cook over low heat until cranberries pop or the skin splits.

Mix cornstarch and cold water to make a paste. To the cranberry mixture add the paste until sauce is clear and slightly thickened, stirring constantly. Remove from stove and add butter and lemon juice. Let cool. Add pears to the cranberries and mix well. Pour into pie shell. Bake at 375 degrees for 25-35 minutes or until the shell is browned and the filling bubbles.