Cranberry Pear Pie

February 11, 2014

A tasty pie that's perfect during the late fall and winter with cranberries and pears covered by a pecan crumb.

1½ cups all purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
7 tablespoons unsalted butter (shredded with a cheese grater onto a plate and placed for 30 minutes in the freezer)
4 tablespoons shortening, chilled
3 tablespoons ice water (you may need more depending on the humidity of the day)
4 Bosc (or Bartlett) pears, peeled & cored, diced into ½ inch cubes
1½ cups cranberries (fresh or frozen)
½ cup plus 1 tablespoon granulated sugar, separated
1 tablespoon lemon juice
1 tablespoon grated orange zest
1½ teaspoon cornstarch
¼ teaspoon cinnamon
½ teaspoon nutmeg
½ cup all-purpose flour
? cup packed brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon salt
5 tablespoons unsalted butter, cold and cut into small cubes
¼ cup chopped pecans (Michele Stuart used walnuts)

First create the dough for the crust; in a food processor pulse to combine the flour, sugar and salt. Add the chilled butter shreds to the food processor and pulse 7 times to begin incorporating the butter...
See the full directions on my site

Nutritions

Calories
341

Sodium
222mg
9% DV

Fat
20g
31% DV

Protein
2g
5% DV

Carbs
29g
10% DV

Fiber
3g
14% DV

Snack Baked