Cranberry Pear Pie

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• Cranberries
• Pear
• Pies

Ingredients

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 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 F.

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

Line a 9 1/2 inch deep dish pie pan.

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 degrees F.

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

Cool completely on a wire rack.