Sweet Autumn Harvest Pie

• 1 prepared double crust pie crust
• 1 1/2 lbs granny smith apples, peeled, cored, cut into 1/2-inch-thick slices
• 1 1/2 lbs bartlett pears, peeled, cored, cut into 1/2-inch-thick slices
• 1/2 cup fresh cranberries, chopped
• 1 1/4 cups sugar
• 1 teaspoon sugar
• 1/4 cup flour
• 2 tablespoons lemon juice
• 3/4 teaspoon cinnamon
• 1 egg, beaten

1. Preheat oven to 425 degrees Fahrenheit.
2. Place jellyroll pan on lower oven rack.
3. Fit bottom crust into 9" pie pan.
4. Flute; refrigerate.
5. Roll out top crush to 1/4" thickness.
6. Using a leaf-shaped cutter, cut out pastry leaves.
7. Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
8. Brush crust edges with egg.
9. Arrange leaf cutouts over filling, overlapping slightly.
10. Brush with egg; sprinkle with remaining sugar.
11. Place pan on hot baking sheet in oven.
12. Bake 10 minutes.
13. Reduce oven temperature to 350 degrees Fahrenheit.
14. Bake 1 hour or until golden.
15. Cool on rack.

crust, granny smith apples, bartlett, fresh cranberries, sugar, sugar, flour, lemon juice, cinnamon, egg

Taken from www.food.com/recipe/sweet-autumn-harvest-pie-339414 (may not work)