Apple-Pear-Cranberry Pie

Crust:

• 2-Pillsbury refrigerated Pie Crust.

Filling:

• 6 cups thinly sliced peeled apples
• 6 cups thinly sliced peeled Pears
• 1 1/4 cup cranberries
• 4 tablespoons Bob's Red Mill  unbleached white flour
• 1/2 teaspoon nutmeg
• 1/2 teaspoon dry Stevia plus a whisker more, like 1/16 of a teaspoon. Go easy, you don't want the pie to become bitter from the Stevia.

Topping:

• 1/2 cup Bob's Red Mill unbleached white flour
• 1/3 cup raw turbindo brown sugar
• 4 Tablespoons Earth Balance with red cover
• 2 teaspoons Almond Milk
• 4 Tablespoons sliced almonds

This made 2 pies. I used glass pie plates.
Directions:

1. Heat oven to 425 degrees.
2. Place pie crust in glass pie plates.
3. Verna tip: Sprinkle crust with a couple of Tablespoons of corn meal. (Keeps crust from getting soggy)
4. Mix  all the filling ingredients together.-put into 2 pies.
5. Mix  topping together-divide among the 2 pies.
6. Bake 10 minutes at 425 degrees.
7. Reduce temperature to 350 degrees and bake for 30-40 minutes or until crust is golden brown and pie filling is tender.
8. Cool 30 minutes before serving.

Enjoy!!!