6cupsof sliced apples and pears sliced about 1/2 inch thick
Pinchof nutmeg cloves pinch of
2 1/2tablespoonsof cornstarch
pie crust for a 9 inch pietop and bottom
Prepare your pie crust and set aside.
Pre-heat your oven to 425 degrees.
Peel and slice the pears and apples. When using pears it is best to have ones that are firm, they will retain their shape in the pie and not turn to mush.In a large bowl, combine the raisins, cranberries and sliced fruit, sprinkle the vanilla over and stir.
Mix together the dry ingredients.
Toss the dry ingredients with the fruit, coating the fruit mixture completely.Scoop into the prepared bottom pie crust, mounding the fruit in the middle slightly.
Take the tablespoon of butter and dot over the top of the fruit.
Top the pie with the remaining crust, crimp the edges to seal and cut pie vents on the top.
Bake at 425 for 10 minutes on the bottom rack of your oven, making sure to cover the edges of your pie with a cover or tin foil.
This pie has to bake a long time and the edges WILL get too brown!
Turn the oven down to 350 degrees and bake the pie for another 50-60 minutes, removing the tinfoil for the last 20 minutes or so, and bake until the top is nicely browned and the filling is bubbling.