Cranberry Pear Piepies ----PASTRY---- 2 1/4 cup all purpose flour 1 tablespoon sugar 1 teaspoon salt 10 tablespoon butter,cold 3 tablespoon shortening 8 tablespoon ice water ----FILLING---- 1/2 teaspoon grated lemon peel 1/4 teaspoon salt 3 tablespoon cornstarch 1 tablespoon butter 1/2 teaspoon vanilla extract 2/3 cup sugar 1 single water 3 lb pears,diced 1 1/2 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 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. |
