Apple Pear and Cranberry Pie

1. Preheat oven to 375 degrees.
2. Line the bottom of a 9-inch pie pan with one of the crusts.
3. In a large bowl, gently toss apples, pears and cranberries with sugar, cinnamon and flour and add to the pie pan.
4. Scatter butter bits on top of fruit.
5. Cover fruit with the second pie crust.
6. Trim the edges of the dough, leaving about 1/2 inch overhanging the rim.
7. Press edges of dough to seal and fold under.
8. Using a sharp knife, cut 6 vents in the top crust. Brush with egg wash.
9. Bake in preheated oven for 90 minutes or until fruit juices are bubbling.

Note: you can cover the crust edge to keep it from browning too quickly. Also, I’ve forgotten many times to scatter butter over fruit before adding the top crust, but the pie still turns out okay.