Sweet Autumn Harvest Pie - cooking recipe

Ingredients

1 prepared double crust pie crust
1 1/2 lbs granny smith apples, peeled, cored, cut into 1/2-inch-thick slices
1 1/2 lbs bartlett pears, peeled, cored, cut into 1/2-inch-thick slices
1/2 cup fresh cranberries, chopped
1 1/4 cups sugar
1 teaspoon sugar
1/4 cup flour
2 tablespoons lemon juice
3/4 teaspoon cinnamon
1 egg, beaten

Preparation

Preheat oven to 425 degrees Fahrenheit.
Place jellyroll pan on lower oven rack.
Fit bottom crust into 9\" pie pan.
Flute; refrigerate.
Roll out top crush to 1/4\" thickness.
Using a leaf-shaped cutter, cut out pastry leaves.
Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
Brush crust edges with egg.
Arrange leaf cutouts over filling, overlapping slightly.
Brush with egg; sprinkle with remaining sugar.
Place pan on hot baking sheet in oven.
Bake 10 minutes.
Reduce oven temperature to 350 degrees Fahrenheit.
Bake 1 hour or until golden.
Cool on rack.