Makes one 10-inch (25-cm) pie (serves 8)
Double Crust Pastry
Makes pastry for one 10-inch (25-cm) double crust pie
- 2 ¼ cups (540 mL) all purpose flour
- ¼ tsp. (1.2 mL) salt
- ½ cup (120 mL) cold butter, cut into ½ inch (1.25 cm) pieces
- ½ cup (120 mL) shortening, cut into ½ inch (1.25 cm) pieces and frozen for 15 minute
- ⅓ cup (80mL) cold water
Make sure all the ingredients are as cold as possible. Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest for 30 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a short cylinder.
Divide into 2/3 and 1/3 and press into disks. Wrap in plastic and chill for at least 20 minutes. Allow the dough to warm slightly at room temperature if it is too hard to roll. On a lightly floured board roll the larger disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 1 1/2 inches (3.8 cm) larger than the pie plate and transfer the pastry to the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs about 1/2 inch (1.25cm) over the plate. Roll the second disk as directed by recipe.
Filling- 5 cups (1.2 L) peeled pears, cut into one-inch (2.5-cm) pieces
- 1 ½ cups (360 mL) cranberries
- ¾ cup (180 mL) sugar
- 3 Tbsp. (45 mL) cornstarch
- 1 Tbsp. (15 mL) lemon juice
- 1 Tbsp. (15 mL) orange zest
- 1 egg beaten with 1 Tbsp. (15 mL) water
- ¼ cup (60 mL) butter, cut into ½-inch (1.25-cm) pieces
- ½ cup (120 mL) sugar
- ½ cup (120 mL) all-purpose flour
- Prepare the pastry as directed, setting aside the smaller disk.
In a large bowl, combine the pears, cranberries, the ¾ cup (180 mL) sugar, cornstarch, lemon juice and orange zest. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.
On a lightly floured board, roll out the remaining disk of dough into a circle 1/8 inch (.3 cm) thick. Cut it onto 10 ¾-inch (2-cm) strips using a knife or decorative crimper. Weave a lattice, beginning at the center of the pie. Trim the strips, and seal and flute the edges. Brush with the egg wash.
In a small bowl, combine the butter, the ½ cup (100 mL) sugar and flour. Using your fingertips crumble until the mixture resembles coarse meal (or combine with a food processor). Sprinkle the topping over the pie.
If time allows, chill for 30 minutes. Bake for 10 minutes and then reduce the oven temperature to 350°F (175°C) and bake for 50 to 60 minutes or until it's bubbly in the center. Serve slightly warm or at room temperature. Store lightly covered at room temperature up to 2 days.
See more of Wanda's recipes...
