Recipe - Cranberry Pear Pie

PASTRY
2 One fourth cup All purpose flour
1 tablespoon Sugar
1 teaspoon Salt
10 tablespoon Butter,cold
3 tablespoon Shortening
8 tablespoon Ice water

FILLING
One half teaspoon Grated lemon peel
One fourth teaspoon Salt
3 tablespoon Cornstarch
1 tablespoon Butter
One half teaspoon Vanilla extract
2/3 cup Sugar
Water
3 pound Pears, minced
1 One half cup 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 One half 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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini