Cranberry Pear Crisp Pie

• 5 cups sliced peeled fresh pears
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1-2/3 cups fresh or frozen cranberries
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• Pastry for single-crust pie (9 inches)
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 3 tablespoons packed brown sugar
• 3/4 teaspoon ground cinnamon
• 2 tablespoons cold butter

1. Place the pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine the brown sugar and flour; sprinkle over fruit and gently toss to coat.
2. Roll out crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Add filling.
3. In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling.
4. Bake on a lower oven rack at 375u0b0 for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until filling is bubbly. Cool on a wire rack.

fresh pears, lemon juice, vanilla, cranberries, brown sugar, flour, pastry, allpurpose, quickcooking oats, brown sugar, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/cranberry-pear-crisp-pie/ (may not work)