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