1 medium peach, peeled and sliced or 1 cup frozen unsweetened sliced peaches
1 medium ripe pear, peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon apple pie spice
1/2 teaspoon vanilla extract
3 tablespoons quick-cooking tapioca
1 package (15 ounces) refrigerated pie pastry
2 tablespoons butter, melted
Place the cranberries in a large bowl; cover with boiling water. Let stand for 5 minutes; drain well and set aside. In a large bowl, toss the apples, peach and pear with lemon juice. Stir in the sugars, apple pie spice and vanilla. Add tapioca; let stand for 15 minutes. Stir in the cranberries.
Line a 9-in. deep-dish pie plate with one sheet of pastry; trim even with edge of plate. Add filling. Unroll second sheet of pastry; cut slits in pastry.
Place over filling; seal and flute edges. Brush with butter. Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.