Cranberry-Pear Pie

• crust:
• 2 2/3 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into pieces
• 1/4 cup cold vegetable shortening, cut into pieces
• filling:
• 3 large ripe but firm pears, peeled, cored and sliced (about 1 lb. 10 oz.)
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup dried cranberries
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon milk
• 1 tablespoon coarse sugar

1. Make crust: Mix flour, sugar and salt with a fork. Cut in butter and shortening with a pastry blender or 2 knives. Drizzle in 5 Tbsp. of ice water, stirring with a fork until dough just comes together. Divide dough into halves; shape each into a disk. Wrap in waxed paper; chill for at least 30 minutes.
2. Preheat oven to 425u0b0F; line a baking sheet with foil. On a lightly floured surface, roll out one disk to a 121/ 2-inch round. Ease dough into a 9-inch pie plate and trim to edge; chill at least 30 minutes.
3. Make filling: Stir together pears, fresh and dried cranberries, sugar, cornstarch, lemon zest, ginger and salt. Transfer mixture to pie shell. On a lightly floured surface, roll out remaining dough disk to a 13 1/2-inch round. Lay dough over filling and trim edges, leaving a 1-inch overhang. Fold edge under bottom crust, press to seal and crimp. Brush top with milk and sprinkle with coarse sugar. Using a small sharp knife, cut four vents in top crust.
4. Place pie on lined baking sheet; bake for 10 minutes. Lower oven temperature to 350u0b0F and continue to bake for about 55 minutes, until crust is golden brown. Let pie cool on a wire rack. Serve warm or at room temperature.

crust, allpurpose, sugar, salt, cold unsalted butter, cold vegetable shortening, filling, cranberries, cranberries, sugar, cornstarch, lemon zest, ground ginger, salt, milk, coarse sugar

Taken from www.myrecipes.com/recipe/cranberry-pear-pie (may not work)