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COTTAGE LIFE RECIPE CONTEST WINNER, 2004

THIRD PRIZE:

Pear Cranberry Pie // Cindy Bell 

Ingredients

Pastry
2 cupsall-purpose flour (500 ml)
1 tspsalt (5 ml)
1 cupvegetable shortening (250 ml)
4-6 tbspice water (60-90 ml)
Filling
4large pears, peeled, cored, and sliced
1 tbsplemon or lime juice (15 ml)
1?3 cupgranulated sugar (75 ml)
2-3 tbspall-purpose flour (30-45 ml)
1?2 tspground ginger (optional) (2 ml)
1?2 canwhole berry cranberry sauce 
(14 oz/398 ml) 
Topping
2?3 cupall-purpose flour (150 ml)
1?4 cupgranulated sugar (60 ml)
1?3 cupbutter, softened (75 ml)
Instructions:

1. Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or two knives until it is the size of peas. Add water gradually, mixing lightly until the dough forms a ball. Let rest 5 minutes.
2. Roll out half the pastry and fit into a 9" (23 cm) pie plate. Reserve remaining pastry for another pie.
3. Arrange pears in bottom of pie crust. Drizzle lemon juice on top. Combine sugar, flour, and ginger. Sprinkle over pears. Dollop cranberry sauce over top.
4. Combine flour, sugar, and butter with pastry blender or fingers until crumbly. Sprinkle over cranberry sauce.
5. Bake at 375°F (190°C) for 30-35 minutes, or until fruit is tender. Cool at least 1 hour before serving to allow filling to set. Makes about 6 servings.

Cottage Tips:
  1. If pears are ripe and juicy, they will take a little more flour.
  2. Stir the cranberry sauce first to soften.