Pear-Cranberry Lattice Pie

• Pastry for double-crust pie (9 inches)
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 5 cups sliced peeled fresh pears
• 2 cups fresh or frozen cranberries, thawed
• 2 tablespoons butter
• 1 egg
• 1 tablespoon milk
• Additional sugar

1. Line a 9-in. pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon into crust; dot with butter.
2. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
3. In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning.
4. Bake at 450u0b0 for 15 minutes. Reduce heat to 350u0b0 and remove foil; bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

pastry, sugar, cornstarch, ground cinnamon, ground allspice, fresh pears, cranberries, butter, egg, milk, sugar

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