MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cranberry Pear Pie
 Categories: Pies
      Yield: 8 Servings

MMMMM---------------------------PASTRY--------------------------------
  2 1/4 c  All purpose flour
      1 tb Sugar
      1 ts Salt
     10 tb Butter; cold
      3 tb Shortening
      8 tb Ice water

MMMMM--------------------------FILLING-------------------------------
    1/2 ts Lemon zest; grated
    1/4 ts Salt
      3 tb Corn starch
      1 tb Butter
    1/2 ts Vanilla extract
    2/3 c  Sugar
           Water
      3 lb Pears; diced
  1 1/2 c  Cranberries

  Pastry:

  Combine flour, sugar, and salt. With two knifes, cut in butter and
  shortening until mixture resembles coarse crumbs. Sprinkle in
  water, 1 tb 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 for 1 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
  corn starch 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 F. 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 F. Continue to bake for 50 to 55 minutes until
  filling is bubbly and crust is golden. Cool completely on a wire
  rack.

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