Cranberry-Pear Pie

2 and 1/2 cups cranberries

1 and 1/2 cups sugar

1 can (8 and 3/4 ounces) crushed pineapple (reserve juice or syrup)

3 Tablespoons flour

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 8-ounce can pear halves, drained (cut each pear in half again)

Pastry for a 9-inch, two crust pie

Sugar

In a saucepan, cook cranberries, sugar, pineapple and 1/4 cup reserved syrup over medium heat, stirring constantly, until cranberries pop (about 5 minutes). Remove from heat.

Heat oven to 400 degrees Fahrenheit and prepare bottom pastry crust in a 9-inch pie plate.

Mix flour, salt and cinnamon; stir into cranberry mixture. Pour into pastry-lined pie pan.

Gently press pear slices into cranberry mixture. Arrange in a circular spoke-type pattern or something similar, so each slice of pie will contain a slice of pear.

Cut remaining pastry into strips and weave into lattice. Place atop cranberry mixture, fold edges under and crimp. Sprinkle with sugar. Cover edges of crust with foil so as to avoid excessive browning, then bake the pie for about 40 minutes or until done. Remove foil during the last 15 minutes of baking.