Pear Cherry Pie

This recipe was assembled in pieces from other pie recipes, to suit my purpose. The combination is not a rampantly popular one, but, trust me, it's a doosie. Pulled from a childhood memory, this was inspired by a tv dinner, of all things. I think it might have been a cheap-o turkey & gravy dinner with sides of those dry mashed potatoes and over-cooked corn. But the "dessert" in the middle square was a compote of pear-cherry mixture. I loved it. I wanted the tv dinner just for that reason! LOL! Flash forward to now. Here's my interpretation of that flavor combo, made Saturday night:

Pear-Cherry Pie

1 can (29 oz.) pears, drained*, chopped
2 cans (21 oz.) cherry pie filling
1/4 c. corn starch
dash of cardamom
teeny dash of allspice
2 ready-made refrigerated pie crusts (hey, it was after 9pm, I wasn't about to roll out pie crust!)

1. Heat oven to 375°.
2. In large bowl, empty can of cherry pie filling; sift in corn starch and spices. Mix well with a spoon. Add diced pears and stir gently.
3. Flatten out packaged pie crusts—or make your own—and lay bottom crust into pie dish.
4. Spoon filling into crust. Dot with bits of butter.
   
5. Place top crust on and fold its edges under the edge of the bottom crust; press to flatten. Using a fork, press to seal the edge all the way around the pie. Cut slits in top to vent steam.
6. Bake at 375° about 55 minutes or until bubbly. Watch for crust to brown, but not over-brown. If you need to, cover the edges with foil for last 15-20 minutes of baking, to prevent burnt crust. (some people like that, though)
7. Cool on wire rack for at least 2 hours before slicing, or else you'll have a soupy pie that does not make nice individual pieces.

*NOTE: I saved the liquid from the pears for another use. I think I might make sweet rice with it.

I'll post the photos later today...I don't feel like screwing around with my [stupid, hateful] camera right now.