Fruit-Filled Pie

• 1 cup dried cranberries
• 1-1/2 cups boiling water
• 2 medium tart apples, peeled and sliced
• 1 medium peach, peeled and sliced or 1 cup frozen unsweetened sliced peaches
• 1 medium ripe pear, peeled and sliced
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon apple pie spice
• 1/2 teaspoon vanilla extract
• 3 tablespoons quick-cooking tapioca
• 1 package (15 ounces) refrigerated pie pastry
• 2 tablespoons butter, melted

1. Place the cranberries in a large bowl; cover with boiling water. Let stand for 5 minutes; drain well and set aside. In a large bowl, toss the apples, peach and pear with lemon juice. Stir in the sugars, apple pie spice and vanilla. Add tapioca; let stand for 15 minutes. Stir in the cranberries.
2. Line a 9-in. deep-dish pie plate with one sheet of pastry; trim even with edge of plate. Add filling. Unroll second sheet of pastry; cut slits in pastry.
3. Place over filling; seal and flute edges. Brush with butter. Bake at 375u0b0 for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

cranberries, boiling water, tart apples, peach, pear, lemon juice, sugar, brown sugar, apple pie spice, vanilla, quickcooking tapioca, refrigerated pie pastry, butter

Taken from www.tasteofhome.com/recipes/fruit-filled-pie/ (may not work)