<http://schema.org/recipeInstructions>
" Heat oven to 400 degrees F. Unfold one piecrust onto sheet of wax paper; top with second sheet of wax paper; roll crust out to 13-inch round. Peel off top sheet of wax paper; invert crust over 9-inch pie plate. Peel off remaining wax paper; fit crust into pie plate, leaving 2-inch overhang. Brush underside of crust overhang with egg wash; roll under to fit rim of pie plate, pressing gently to adhere. Unfold second piecrust on work surface. Using cookie cutter or cardboard pattern and small sharp knife, cut out leaf shapes from crust; use tip of knife to lightly mark veins on leaves. Brush edge of crust in pie plate with egg wash; arrange leaves around edge as pictured, pressing gently to adhere. Freeze crust at least 10 minutes. Meanwhile, in 10-inch nonstick skillet over medium-high heat, bring cranberries, granulated sugar, and 1/4 cup apple juice to boil; cook, covered, 6 to 7 minutes until cranberries begin to burst and mixture thickens, uncovering occasionally to stir. Stir in pears, ginger, 2 tablespoons margarine or butter, and salt; cook, covered, 2 minutes. In small bowl stir remaining 1/4 cup apple juice into cornstarch to blend; stir into mixture in skillet. Cook 1 to 2 minutes longer, stirring constantly until mixture thickens. Remove from heat; set aside while you prepare streusel topping. In food processor combine flour, brown sugar, cinnamon, and 3 tablespoons margarine or butter; process until mixture resembles coarse crumbs. Add walnuts; process 10 seconds longer. Spoon reserved filling into prepared crust; sprinkle evenly with topping. Bake 20 to 25 minutes until filling bubbles, crust is golden, and topping is golden brown; cover center of pie with foil if topping browns too quickly. Cool on wire rack at least 1 hour before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22923/cranberry-streusel-pie-210/>