Cranberry Pear Pie

• 2 1/4 cups flour, all-purpose
• 1 tablespoon sugar
• 1 teaspoon salt
• 10 tablespoons butter cold
• 3 tablespoons vegetable shortening
• 8 tablespoons water ice cold
• 1/2 teaspoon lemon zest grated
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 23 cup sugar
• 1 x water
• 3 pounds pears diced
• 1 1/2 cups cranberries

1. Pastry: Combine flour, sugar and salt.
2. With two knifes, cut in butter and shortening until mixture resembles coarse crumbs.
3. Sprinkle in water, 1 tablespoon at a time, tossing with a fork, until pastry is moist enough to hold together.
4. Shape into two balls (one slightly larger than the other).
5. Cover and refrigerate one hour or overnight.
6. Filling: Combine sugar and 1/2 cup water.
7. Bring to a boil.
8. Reduce heat and simmer 5 minutes.
9. Add pears, cranberries, lemon peel and salt.
10. Simmer until cranberries have popped, about 10 minutes.
11. Dissolve cornstarch in 1/4 cup water; stir in fruit mixture.
12. Bring to a boil.
13. Reduce heat and simmer 2 minutes, stirring occasionally.
14. Remove from heat.
15. Stir in butter and vanilla.
16. Cool completely.
17. Preheat oven to 425 degrees F.
18. On a lightly floured surface, roll the larger ball of pastry into a 12 inch circle.
19. Line a 9 1/2 inch deep dish pie pan well greased with butter.
20. Trim pastry to edge.
21. Roll remaining pastry into a 10 inch circle.
22. Cut into 8 equal wedges.
23. Spoon filling into pie crust.
24. Arrange cut pastry wedges on top.
25. With tines of a fork, press the edges to seal.
26. Bake for 15 minutes.
27. Reduce heat to 375F (190C).
28. Continue to bake for 50 to 55 minutes until filling is bubbly and crust is golden.
29. Cool completely on a wire rack.

flour, sugar, salt, butter cold, vegetable shortening, water, lemon zest, salt, cornstarch, butter, vanilla, sugar, water, cranberries

Taken from recipeland.com/recipe/v/cranberry-pear-pie-33333 (may not work)