Apple and Pear Pie

1.5 cups of Granny Smith Apples (sliced)

1.5 cups of pears in a can (sliced)

6 tsp cornstarch

3/4 cup granulated sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

1/4 cup raisins

2 pie crusts (for base and lattice top)

1 egg

1/2 pound fresh blueberries and strawberries

1/2 cup sugar

1/2 cup water

3/4 tsp. cornstarch

1/2 tsp. lemon juice

1 cup berry compote

8 Thanksgiving garnishes of your choosing

Vanilla ice cream

Whipped cream

Combine apples, pears, raisins, sugar, cornstarch and spices in a pan. Bring to a quick boil and let sit for 2 minutes to tenderize the fruit. Fill the pie shell and cover with top lattice crust. Brush on egg wash. Bake at 375F for about 45 minutes, or until golden brown. Cool down at room temperature.

Bring water and sugar to boil in a medium sauce pan. Stir in corn starch until fully dissolved. Simmer for 3 minutes. Add blueberries, strawberries and lemon juice, then reduce heat to low. Simmer on low, stirring occasionally. Remove from heat once berries have softened, water has changed color to match berries and sauce has begun to thicken. Sauce will coat the back of a spoon when done. Set aside to cool slightly.

Slice each pie into 8 and serve with berry compote, ice cream and garnishes.