PEAR AND CRANBERRY COUNTRY PIE

PEAR AND CRANBERRY COUNTRY PIE image

Yield Makes 8 servings

Number Of Ingredients 12

2 cups unsifted flour
½ teaspoon salt
1 teaspoon sugar
6 tablespoons butter, chilled
2/3 cup shortening, chilled
6-8 tablespoons cold milk
4 pears, peeled, cored, and sliced
½ cup dried cranberries
1 teaspoon fresh lemon juice
2 tablespoons butter
¼ cup brown sugar, or to taste
1 tablespoon flour

Steps:

Mix the flour, sugar, and salt together in a large mixing bowl. Divide the butter into 6-8 pieces and cut into flour mixture with a pastry blender until pieces are the size of peas. Divide the shortening into 6-8 pieces and scatter over the butter-flour mixture. Cut shortening into mixture with pastry blender until the pieces are well mixed. Sprinkle milk by tablespoonful over the dough, stirring with a fork, until the dough can be shaped into a ball. Roll into ball, wrap in plastic wrap, and refrigerate for at least an hour. Meanwhile, prepare the filling. Heat the butter in a medium saucepan. Add pears and dried cranberries, lemon, and brown sugar and cook until the pears are soft, adding flour as needed to thicken juices. Remove from the heat and allow to cool in the refrigerator. Preheat the over to 350. Roll pastry out into large circle. Mound the filling in the center and fold the edges of the dough over it. Leaving an open space in the center. Seal any cracks by pinching the dough together. Bake the tart at 350 for 30-35 minutes, or until the pastry is browned and the filling is bubbly. Cool and serve.