| 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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”