Title: Cranberry Pear Pie
Categories: Pies
Yield: 8 Servings
MMMMM---------------------------PASTRY--------------------------------
2 1/4 c All purpose flour
1 tb Sugar
1 ts Salt
10 tb Butter; cold
3 tb Shortening
8 tb Ice water
MMMMM--------------------------FILLING-------------------------------
1/2 ts Lemon zest; grated
1/4 ts Salt
3 tb Corn starch
1 tb Butter
1/2 ts Vanilla extract
2/3 c Sugar
Water
3 lb Pears; diced
1 1/2 c Cranberries
Pastry:
Combine flour, sugar, and salt. With two knifes, cut in butter and
shortening until mixture resembles coarse crumbs. Sprinkle in
water, 1 tb at a time,tossing with a fork, until pastry is moist
enough to hold together. Shape into two balls, one slightly larger
than the other. Cover and refrigerate for 1 hour or overnight.
Filling:
Combine sugar and 1/2 cup water. Bring to a boil. Reduce heat and
simmer 5 minutes. Add pears, cranberries, lemon peel, and salt.
Simmer until cranberries have popped, about 10 minutes. Dissolve
corn starch in 1/4 cup water; stir in fruit mixture. Bring to a
boil. Reduce heat and simmer 2 minutes,stirring occasionally.
Remove from heat. Stir in butter and vanilla. Cool completely.
Preheat oven to 425°F. On a lightly floured surface, roll the
larger ball of pastry into a 12" circle. Line a 9-1/2" deep dish
pie pan. Trim pastry to edge. Roll remaining pastry into a 10"
circle. Cut into 8 equal wedges.
Spoon filling into pie crust. Arrange cut pastry wedges on top.
With tines of a fork, press the edges to seal. Bake for 15 minutes.
Reduce heat to 375°F. Continue to bake for 50 to 55 minutes until
filling is bubbly and crust is golden. Cool completely on a wire
rack.
