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1
For the pie crust: Grease a pie tin with the butter.
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2
Clear and clean off a large, flat surface.
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3
Lightly flour the area.
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4
Combine the 5 cups flour, sugar, and salt in a metal bowl.
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5
Work the shortening in with your fingers until the mixture is almost smooth.
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6
Add the ice water and continue to mix with your fingers.
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7
Place the dough on the floured surface and cut in half.
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8
Reserve the second half.
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9
Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin.
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10
Gently place the dough into the pie tin and press it into the bottom and the sides of the tin.
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11
Pinch any excess at the top.
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12
Place the pan in the refrigerator to rest.
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13
Roll the second half of the dough for the top of the pie.
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14
Place on a baking sheet and refrigerate.
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15
For the filling: Heat the butter in medium saute pan.
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16
Add the pears and saute until tender, 2 to 3 minutes.
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17
Add 1/2 cup sugar and the cloves.
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18
Toss and remove from the heat to cool in a bowl.
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19
Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix.
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20
Add the cranberries and toss to coat the fruit.
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21
In the same saute pan and add the cranberry mixture.
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22
Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together.
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23
Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
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24
To assemble: Preheat the oven to 425 degrees F.
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25
Pour the filling onto the bottom pie crust.
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26
Remove the top crust from the refrigerator and fold it onto the rolling pin.
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27
Roll the dough over the top of the pie.
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28
Pinch the top to make the edges fluted and sealed all around the pie.
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29
Use a pastry cutter or small knife to cut an opening in the center of the top.
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30
Fold back the dough so it looks like open pages of a book.
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31
Place the pie in the center of the oven.
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32
Cook, undisturbed, for 10 minutes.
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33
Lower the heat to 375 degrees F. Cook for an additional 30 minutes.
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34
Lower the oven to 325 degrees F and cook for an additional 10 minutes.
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35
Remove the pie from the oven to cool.
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36
When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.
