Pear Amour Pie

• 9-inch double crust pastry
• Filling: first layer
• 3 Bartlett pears, ripe but firm
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch of salt
• 1 tablespoon lemon juice
• Filling: second layer
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 2-1/2 tablespoons tapioca
• 2 tablespoons corn syrup
• 1/4 cup pear nectar, available in
• super markets
• 2 tablespoons butter
• Bakers' sugar- for sprinkling

1. Peel pears. Cut in half lengthwise. Remove core. Slice halves horizontally into 1/3-inch slices. In a medium sized bowl combine pears and lemon juice. Add combined spices, sugar, and salt.
2. Heat cranberries, sugar, tapioca, corn syrup and nectar in a medium saucepan till berries pop and mixture thickens.
3. Spoon pear mixture into pastry lined pie pan. Spread cranberry mixture over the pears. Dot butter over filling and cover with top crust. Crimp edges, vent, and sprinkle with sugar.
4. Bake 15 minutes in a 400-degree, preheated oven. Reduce heat to 375-degrees and bake 45 minutes longer, or until crust is golden brown and juices bubble through vents. Cool thoroughly before cutting.

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Taken from www.epicurious.com/recipes/member/views/pear-amour-pie-50106745 (may not work)