3 cups (12-oz) cranberries
1 1/2 cups sugar
1 can (8 3/4-oz) crushed pineapple, drained (reserve liquid)
Pastry for a 9" two crust pie
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 can (15 1/4-oz) pear halves, drained and cut into halves
Cook cranberries, 1 1/2 cups sugar, the pineapple and 1/4 cup of the reserved pineapple syrup, stirring constant until cranberries are tender (5 - 10 minutes on medium heat). Cool. Prepare pastry as directed except flute bottom crust. Mix flour, salt, cinnamon and stir into cranberry/pineapple mixture. Pour into pastry-lined pie plate. Gently press pear slices spoke-fashion into cranberry mixture.
Heat oven to 400 (F) degrees. After rolling pastry for top crust, cut into tree and star/snowflake shapes using cookie cutter. Place these shapes on ungreased cookie sheet, dust with sugar & cinnamon and bake for 7 to 10 minutes until lightly browned. Cool. Bake the pie for about 40 minutes in the 400 (F) oven. When slightly cooled, place Christmas tree/snowflake cutouts on pie. Cool completely before serving.
Serve with whipped cream for vanilla ice cream. Enjoy.