Cranberry Pear Pie

• Pastry for single-crust pie (9 inches)
• 2 tablespoons all-purpose flour
• 1/2 cup maple syrup
• 2 tablespoons butter, melted
• 5 cups sliced peeled fresh pears
• 1 cup fresh or frozen cranberries
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup cold butter, cubed
• 1/2 cup chopped walnuts

1. Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust.
2. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.
3. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400u0b0 for 15 minutes. Reduce heat to 350u0b0. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

pastry, flour, maple syrup, butter, fresh pears, cranberries, allpurpose, brown sugar, ground cinnamon, cold butter, walnuts

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