deep-dish pear pie with cranberries and apples

based on the recipe from The All New All Purpose Joy of Cooking (1997)

8-10 servings

Makes one pie in a 10- to 12- inch casserole.

Or, this recipe can make enough for two 9-inch pies. I have frozen the second one.

Set aside at room temperature:

1 pie crust (or 2, if you are going to make two pies)

Place rack in center of oven.

Preheat oven to 375 degrees F.

Combine:

3.5 pounds firm ripe pears (7 medium-large), cut into 0.25 inch-thick slices.

1.5 pounds first tart apples (3 medium-large), cut into 0.125 (1/8) inch-thick slices.

2.5 cups (8 ounces) cranberries, picked over

1.33 cups sugar

0.33 cup all-purpose flour

1 tablespoon strained fresh lemon juice

0.125 (1/8) teaspoon salt

Stir gently until well blended. Can dot top with:

2-4 tablespoons butter, cut into small pieces.

Roll 1 crust to fit top of dish.

Tuck in the edges.

Cut steam vents in the crust.

Brush top with:

2 tablespoons beaten egg

Place pie on a baking sheet and bake until crust is golden brown and juices are bubbling. About 1 hour.

Cool on rack.

Serve warm or at room temperature.

Can be stored at room temperature for up to 1 day.