PASTRY
2 1/4 c  All purpose flour
1 tb Sugar
1 ts Salt
10 tb Butter,cold
3 tb Shortening
8 tb Ice water

-FILLING –
1/2 ts Grated lemon peel
1/4 ts Salt
3 tb Cornstarch
1 tb Butter
1/2 ts Vanilla extract
2/3 c Sugar
Water
3 lb Pears,diced
1 1/2 c Cranberries

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