This vegan Cranberry and Pear Pie recipe requires 4 to 5 medium pears, 1 1/2 cups cranberries, 1/4 cup sugar, 1 tablespoon vegan margarine, 2 tablespoons apple cider, 2 tablespoons cornstarch, 2 tablespoons water, 12 ounces fresh cranberries, 1 cup maple syrup, 2 tablespoons orange juice, 2 frozen pie crusts, 5 fresh pears (about 3-4 cups sliced), 1 cup white granulated sugar and a savory crumble topping.

To make a vegan Cranberry and Pear Pie, prepare the pastry as directed on the packaging, setting aside the smaller disk.

Preheat the oven to 400ºF.

In a large bowl, combine pears, cranberries, 3/4 cup sugar, cornstarch, lemon juice and orange zest. Turn into prepared crust and leave room at edges for sealing and crimping pastry.

For topping, combine flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Make cranberry pie filling by combining orange juice, sugar and cranberries in a saucepan and bringing to a slow boil.

Allow cranberries to boil until they pop open, then pour through a fine-meshed sieve to get all liquid out of solids.

Gently toss pears with cranberries and sprinkle with cinnamon and nutmeg until evenly coated, then pour filling into prepared pie crust. Prepare topping by crumbling together remaining sugar, flour and vegan margarine until crumbly before baking.

Bake for 1 hour in the middle rack of the oven until pears are cooked through and cranberries have burst.