From Judy Sanders, St. Paul, IA

1 Pie Crust – 12” pie pan

Filling:

2 cups of Aronia Berries
2 cups of ripe pears
½ cup of white sugar
½ cup of brown sugar
½ teaspoon of cinnamon
2 Tablespoons of tapioca
1 teaspoon of vanilla

Cook ingredients until sugars are melted/warm

Topping:

½ cup of white sugar
½ cup of brown sugar
1 cup of Flour
½ teaspoon of cinnamon
2 eggs
¼ cup of softened butter

Mix well with fork to make crumb topping.  

Add filling to piecrust. Top with crumb topping.

Bake at 325 degrees for 30-40 minutes or until crust is slightly brown