| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 8 | Servings | ||
INGREDIENTS
| 2 1/4 | c | All purpose flour |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 10 | tb | Butter,cold |
| 3 | tb | Shortening |
| 8 | tb | Ice water |
| 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 |
| Water | ||
| 3 | lb | Pears,diced |
| 1 1/2 | c | Cranberries |
INSTRUCTIONS
PASTRY FILLING 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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