-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
FILLING
1/2 ts Grated lemon peel
1/4 ts Salt
3 tb Cornstarch
1 tb Butter
1/2 ts Vanilla extract
2/3 c Sugar
1 x 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
tbsp. 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 one 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 cornstarch 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 degrees.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 degrees.Continue to bake for 50 to 55 minutes until
filling is bubbly and crust is golden.Cool completely on a wire
rack.Makes 8 servings.
Yields
8 Servings