Cranberries and pears combine to create a brilliant red pie filling that strikes a palate-pleasing balance between tart and sweet. All you need to create the lattice pattern for the top crust is a 3/4-inch square cookie cutter.
Gluten free pie crust adapted from: Paula's Perfect Pie Crust from FoodNetwork.com. I used 1:1 tapioca flour and sweet sorghum flour instead of the all purpose. I also added a dab of vanilla bean paste. It is a soft pie crust, but so tasty! Tastes like a shortbread cookie.