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1
Make the filling: Heat a medium skillet over high heat until it begins to smoke lightly.
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2
Remove the pan from the heat, add the butter and toss in the pears and cranberries.
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3
Return to high heat and cook until the fruit is slightly tender, about 5 minutes.
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4
Add the sugar, cornstarch, corn syrup, cloves, lemon juice and orange zest.
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5
Mix to blend and cook over high heat until the syrup thickens, about 5 minutes.
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6
Remove from the heat and scoop into a bowl; refrigerate until cool.
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7
Remove and discard the cloves.
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8
Make the crust: Butter the bottom and side of a 9-inch pie pan and refrigerate.
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9
In a large bowl, whisk the flour, sugar and salt.
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10
Work in the shortening and butter with your fingers until the mixture resembles small peas.
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11
Add up to 1/3 cup ice water, about 2 tablespoons at a time, mixing with your fingers until the dough comes together.
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12
Transfer the dough to a flat surface, roll it into a ball and cut in half.
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13
Shape each half into a smaller ball.
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14
Flatten the balls, wrap each in plastic and refrigerate at least 30 minutes.
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15
Transfer the dough to a lightly floured surface.
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16
Using a rolling pin, roll out one half until it is at least 4 to 5 inches wider than the pie pan and 1/8 to 1/4 inch thick.
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17
Gently fit the dough into the pie pan, pressing it into the bottom and side.
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18
Trim, leaving a 1-inch overhang; put the pan in the refrigerator.
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19
Roll the second half of the dough 1/8 to 1/4 inch thick for the top of the pie.
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20
Put it on a baking sheet; refrigerate both crusts about 15 minutes.
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21
Preheat the oven to 425 degrees F. Assemble the pie: Pour the filling into the crust.
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22
Brush the edge with the beaten egg; cover with the top crust.
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23
Pinch around the edge to seal the top and bottom crusts together, removing the excess dough with a paring knife.
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24
Use a paring knife to cut an X opening, 1 1/2 to 2 inches across, in the center of the crust; fold back the dough.
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25
Put the pie on a rimmed baking sheet.
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26
Bake the pie, 10 minutes.
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27
Lower the temperature to 375 degrees F and continue baking until the crust is light golden brown, 30 more minutes.
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28
Let cool completely on a rack.
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29
Sprinkle with sugar.
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30
Photograph by Steve Giralt
