Cranberry-Pecan Pear Pie

 Makes 8 servings

2                cups all-purpose flour
1/2             teaspoon salt
3/4             cup butter , cubed
6                tablespoons cold water
FILLING:
4                cups sliced peeled fresh pears (about 5 medium)
1/2             cup chopped dried cranberries
1/2             cup chopped pecans
1/2             cup honey
1/4             cup butter , melted
3                tablespoons cornstarch
2                tablespoons grated lemon peel
1                teaspoon ground cinnamon
1                tablespoon milk
1-1/2          teaspoon sugar

1 .      In a large bowl , combine flour and salt  . Cut in butter  until crumbly . Gradually  add water  , tossing with a fork until dough  forms a ball . Roll out half  of the pastry  to fit a 9-inch pie plate.
2 .      In a large bowl , combine the pears , cranberries , pecans , honey , butter  , cornstarch , lemon peel  and cinnoman  ; pour into crust . Roll out remaining  pastry ; make a lattice crust . Trim , seal and flute edges  . Brush with milk  ; sprinkle with sugar .
3 .      Bake at 400* for 15 minutes  . Reduce heat to 359* ; bake 40 to 50 minutes  or until crust is golden brown  and filling is bubbly . Cool on a wire rack.

I always make two of these luscious pies  . One is never enough !  The spiced filling complements  the buttery flaky  crust .