Fresh cranberries simmer with maple syrup and orange juice until they pop, then meet sliced pears inside chilled pie dough, topped with strips of the second crust and baked in a moderate oven.
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Preheat oven to 350°F.
Roll out first pie dough and line pie plate. After dough rests in refrigerator for 15 minutes , trim edges, cover, and chill for at least 30 minutes more. Roll out second dough and cut into 1/2 inch x 10 inch strips. Transfer strips to sheet, cover, and chill until ready to use.
In 2 1/2 quart sauce pan, combine cranberries, syrup, and orange juice. Bring to and reduce to for 5 minutes or until all cranberries have popped. Add pears or apples.
Stir in arrowroot slurry and cook until mixture loses chalky appearance and thickens, about 1 minute . Transfer mixture to bowl to cool.
Spoon cooled filling into chilled pie shell. Arrange lattice strips on top. Trim ends of strips flush with overhang of shell and form edge.
Loosely cover crust with tented foil to keep edges from browning too quickly.
for 35-40 minutes . Remove foil from edges 10 minutes before removing from oven.
Cool and set pie before serving (at least 30 minutes ).
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