Cooking with Paula Deen

Festive Fruit Bakes

Pear-Cranberry Pie

Makes 1 (9-inch) pie

Crust:

2 cups all-purpose flour
1 teaspoon salt
⅔ cup cold all-vegetable shortening, cubed
½ cup ice water

Filling:

½ cup sugar
⅓ cup cornstarch
1 teaspoon ground ginger
1 teaspoon lemon zest
8 firm Bartlett or Anjou pears, peeled, cored, and chopped (about 6 cups)
½ cup dried sweetened dried cranberries
1 tablespoon unsalted butter, cubed

Glaze:

1 tablespoon milk
1 tablespoon sugar

1. For crust: In a large bowl, stir together flour and salt. Using a pastry blender or 2 forks, cut in cold shortening until mixture is crumbly. Sprinkle with ½ cup ice water, and stir with a fork just until moistened. Turn out onto a clean work surface, and gently knead just until dough comes together. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate until firm, about 30 minutes.

2. Preheat oven to 350°.

For filling: In another large bowl, whisk together sugar, cornstarch, ginger, and lemon zest; stir in pears and cranberries until

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