Cranberry Pear Pie

Directions

Pastry: Combine flour, sugar and salt.

With two knifes, cut in butter and shortening until mixture resembles coarse crumbs.

Sprinkle in water, 1 tablespoon 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 ½ 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 ¼ 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 F.

On a lightly floured surface, roll the larger ball of pastry into a 12 inch circle.

Line a 9½ inch deep dish pie pan well greased with butter.

Trim pastry to edge.

Roll remaining pastry into a 10 inch 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℉ (190℃).

Continue to bake for 50 to 55 minutes until filling is bubbly and crust is golden.

Cool completely on a wire rack.