Pear and Cranberry Lattice Pie

2/3 cup brown sugar
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4 pounds firm Bartlett pears, peeled, cored, and thinly sliced (about 8 pears)
2 cups fresh cranberries
1 (14.01-ounce) package refrigerated pie crusts

1. Preheat oven to 375˚.
2. In a medium saucepan, whisk together brown sugar, flour, lemon juice, vanilla, nutmeg, and salt over medium heat. Add pears and cranberries, stirring to coat. Cook, stirring occasionally, until cranberries have popped and mixture has thickened, about 15 minutes. Set aside.
3. Unroll one pie crust and fit into a 9-inch pie plate. Pour filling into crust.
4. On a lightly floured surface, unroll remaining pie crust. Cut dough into 8 (1-inch wide) strips. To create a lattice top, place 3 dough strips parallel to each other on top of pie filling, using longer strip in center and shorter strips toward the edges. Fold back every other strip halfway. Place one strip of dough across the unfolded strip. Unfold the folded strips over the crosswise strip. Repeat the process, folding back alternate strips, until the pie is covered in a woven lattice. Press strips into edge of pie crust to secure, and trim any excess dough or fold edges under.
5. Place pie on a baking sheet, and bake 1 hour and 40 minutes or until crust is golden brown and filling is bubbly. Cover pie with foil to prevent excess browning, if necessary. Let cool to room temperature before serving.

Note: This Pear and Cranberry Lattice Pie is the perfect opportunity to make your own pie crust if you like. Whether it’s a new recipe for pie dough you want to test or an heirloom recipe handed down from your grandmother, any pie crust will work with this filling.