Since it is basically a crust with a fruit topping, you could sub fresh for the dried, but I would probably cut the cranberries in half rather than leaving them whole, and use them instead of part of the pears, adding some form or other of dried fruit instead of the dried cranberries to maintain the texture. Were it me, I might try a 2 to 1 ratio, pears to cranberries, and then add chopped, dried apricots to sub for the dried cranberries. It would make for a bar more tart than the original recipe, but I like tart flavors.

I love cranberry apple crisp. It is a bit tart, but I really like that. Haven't made a pie, but if you are interested in my recipe, maybe you could reduce it for a pie. It makes your house smell absolutely wonderful while baking. Apple Cranberry Crisp 1 1/2 cup quick cooking oats 1/2 cup brown sugar 1/3 cup flour 1 tsp cinnamon 1 tablespoon water 1/3 cup butter flavored shortening, melted 12 oz cranberries 2 tablespoon cornstarch 5 Granny Smith apples - peeled, cored & thinly sliced HeaT oven to 375 deg. mix the oats, brown sugar, flour, and cinnamon for the topping. Stir in the melted shortening and water to form a crumbly mixture. For the pie, mix together the cranberries and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples. Bake in the preheated oven for 35 to 40 minutes, or until the apples are tender. Serve warm with ice cream. The original recipe said you could use the whole berry cranberry sauce, but I've always used fresh cranberries.

This recipe was on the cover of Better Homes and Gardens, Nov or Dec 1977 or 78, I think. It is the only way my hubby will eat cranberries and is a favorite of everyone who tastes it. It is very pretty, light and refreshing and very easy to make, especially if you have a food processor. I usually make it during the holidays, then again during the summer with some of the frozen cranberries that I usually find in the back of the freezer in July. I would be interested to know if anyone makes it and enjoys it like we do, or if we are alone in this. FESTIVE CRANBERRY TORTE 1½ c. graham cracker crumbs (1 package) 1/4 c. sugar ½ c. chopped pecans 6 T, butter, melted 1½ c. ground fresh cranberries (2 c. whole berries) (buy 1 sm. pkg, use 2 c. for this & rest for glaze) 1 c. sugar 2 egg whites 1 T. frozen orange juice concentrate, thawed 1 t. vanilla 1/8 t. salt 1 c. whipping cream Cranberry Glaze fresh orange slices, quartered In a mixing bowl combine graham cracker crumbs, pecans, 1/4 c. sugar & melted butter. Press onto bottom and up sides of an 8" springform pan. Chill in freezer. In a large mixer bowl combine ground cranberries & 1 c. sugar. Let stand 5 minutes. Add unbeaten egg whites, vanilla, orange juice & salt. Beat on low speed until frothy. Then beat at high speed 6-8 minutes or till stiff peaks form (tips stand straight). ***(My notes in between these 2 steps-- I put whole cranberries in food processor, grind, add sugar, then add remaining ingredients. Then I whip the following whipped cream in a big bowl and fold cranberry mixture into it to save cleaning so many dishes)***** In small mixer bowl whip cream to soft peaks (tips curl over); fold into cranberry mixture. Turn into crust. Freeze firm. CRANBERRY GLAZE: ½ c sugar 3/4 c. fresh cranberries 1 T. cornstarch 2/3 c. water In saucepan stir together sugar & cornstarch, stir in cranberries and water. Cook and stir till bubbly. Cook, continue stirring occasionally, just until cranberry skins pop. Cool to room temperature. Do not chill. Makes 1 cup. To serve, remove torte from pan. Place on pretty serving plate. Place orange slices around outside. The original recipe said to spoon the glaze in the middle, however, experience has told me it's best to put it in a pretty bowl and let people spoon it on themselves. First, not everyone likes it, (I love it, hubby doesn't) and second, if there are any leftovers, the glaze doesn't freeze well and would need to be scraped off. Just put in pretty bowl.

My post was too long, so here is the rest of the recipe: SUGGESTIONS FROM OTHER USERS: After you pat the mixture in the pan, take a handful or so of cranberries and scatter them on top, pushing them gently about half way into the batter. Some will burst and run while cooking, giving the pie a more festive presentation with more red on top in lieu of a lot of the white batter showing on top. If you first coat the cranberries in the sugar and then mix it all up, the sweet is right next to the tangy.