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1
For the crust;
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2
Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
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3
In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times.
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4
Add the butter and pulse 5 to 6 times until the texture looks mealy.
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5
Add the shortening and pulse another 3 to 4 times until incorporated.
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6
Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice.
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7
Replace the lid and pulse 5 times.
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8
Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed.
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9
Weight the dough and divide in half.
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10
Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
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11
Peel and core the pears.
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12
Slice into 1/4 to 1/2-inch thick wedges.
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13
Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
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14
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons.
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15
Set aside to cool.
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16
Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
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17
Preheat oven to 425 degrees F.
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18
Remove 1 disk of dough from the refrigerator.
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19
Place the dough onto a lightly floured piece of waxed paper.
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20
Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle.
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21
Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep.
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22
Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
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23
Set a pie bird in the center of the bottom of the pan.
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24
Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie.
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25
Sprinkle the cranberries a little at a time as you go.
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26
Pour over any liquid that remains in the bowl.
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27
Roll out the second pie dough as the first.
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28
Place this dough over the apples, pressing the pie bird through the top crust.
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29
Press together the edges of the dough around the rim of the pie.
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30
Brush the top crust with the reduced juice everywhere except around the edge of the pie.
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31
Trim excess dough.
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32
Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes.
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33
Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy.
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34
Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
