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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