1 1/2 c. fresh or frozen cranberries
1 c. sugar
3 c. thinly sliced, peeled pears
1 tsp. grated orange peel
1 unbaked 9 inch pastry shell
1/2 c. all purpose flour
1/3 c. sugar
1/8 tsp. cinnamon
2 tbsp. butter

Cook cranberries in 1/3 cup water 15 minutes or until skins pop. Add the 1 cup sugar, cook until sugar dissolves. Combine pears, cranberry mixture, and peel; fill pastry shell with mixture. Combine flour, 1/3 cup sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of pie; cover edge with foil. Bake at 375 degrees for 25 minutes; remove foil; then bake 25 to 30 minutes more or until bubbly. Cool. Makes 8 servings.