Deep Dish Pear And Apple Pie

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Pastry for a 2-crust pie

3 ripe but firm pears, about 8 ounces each, peeled, cored and quartered

3 Granny Smith Apples, about 8 ounces each, peeled, cored and quartered

Juice of 1 lemon + 1 tablespoon freshly squeezed lemon juice

4 tablespoons unbleached all-purpose flour

3/4 cup dried cranberries (or dried tart cherries, dried blueberries, or raisins)

1/4 cup real maple syrup (not pancake syrup)

1-1/2 teaspoons vanilla

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