2.5 cups of all purpose flour
.5 tsp salt
2 sticks of unsalted butter
4 T. chilled vegetable shortening
4 – 6 T. ice water
Place flour and salt in Food Processor. Pulse to mix. Add Butter cut into tablespoons, pulse until mixed. Add Shortening. Pulse again until the mixture is granluar.
Slowly add ice water a little at a time. Pulse until the dough comes together between your fingers. If it still crumbles add a bit more water.
Pour out onto waxed paper. Form into a large ball. Cut in half . Shape one half into a circle, the other into a square. Refrigerate wrapped in waxed paper and a plastic bag 2 hours or until cold enough to roll.
2.5 cups of fresh or frozen cranberries
1.25 cups of sugar
1/4 cups of water or cranberry juice
2.5 T. cornstarch
1/4 tsp allspice
1/8 tsp cardamon
2-3 medium ripe pears, peeled, cored and sliced thinly. Enough for 3 cups
1 T. unsalted butter
1 egg beaten with 1 T. milk or light cream for glaze
whipped cream or vanilla ice cream
Put cranberries, sugar and liquid into a medium sized saucepan. Bring to a boil, stir, and cook until the skins start to pop, about 5 minutes. Combine cornstarch, allspice and cardamom in a small bowl. Stir into hot cranberries and continue cooking and stirring until it comes to a full boil, thickens and the liquid looks clear.
Remove from the heat. Peel core and slice pears. Add to the cranberry mixture, stir and let cool.
Preheat oven to 375
Place a half sheet pan into the oven. This will help cook the bottom crust.
Roll out the round piece of pastry on a floured board into a 12 inch circle. Fit into a 9 inch pie plate. Trim the pastry to 1/2 inch of an overhang. Turn the cranberry pear filling into the pie. Dot with 1 tablespoon. butter.
Roll the rectangular piece into approximately a 10 x 6 rectangle. With a pastry cutter or sharp knife cut 12 – 14 strips, 1/2 inch wide and 10 inches long. Weave the strips over the filling to make a lattice crust. I like to lay one set of strips down and weave the second set into the first layer. Crimp the edges together and decorate by fluting or pressing with your own style.
There will be extra crust. Roll the crust out and using a small leaf patter cut as many pieces as possible. Transfer these to a parchment lined half sheet pan.
Carefully brush the lattice, the crust and leaves with the beaten egg wash. To prevent browning cover the edge of the pie with tin foil.
Place the pie into the baking sheet in the oven. Place leaves into the oven as well.
Bake for 30 minutes. Remove the foil. The leaves should be checked at 20 minutes. Bake these until golden brown and remove from oven. After 30 minutes remove the foil and continue baking until the crust is a golden brown. Remove to a rack to cool.
Decorate the pie with the pastry leaves, all around the edges or over the lattice. Be creative.
Reheat at 350 for 10 minutes before serving.
Adapted from “The Dessert Lover’s Cookbook” by Marlene Sorosky. If you can find this cookbook it is a winner. I received it in 1987 for my birthday.