Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Pastry for double crust pie
• 1/2 cup granulated sugar
• 2 Tbsp. all-purpose flour
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 6 ripe, firm, pears, cored and sliced (2 to 2 1/2 lb. total)
• 1 cup fresh or thawed frozen cranberries
• 1 Tbsp. milk
• Coarse sugar, for sprinkling
• Sugared cranberries, for garnish (optional)

Directions

1. Preheat oven to 375 degrees. In an extra-large bowl combine granulated sugar, flour, nutmeg, and ginger. Add pear-slices and cranberries; toss gently to coat.

2. Prepare Pastry for Double Crust Pie. (see below).

3. On a lightly floured surface, use your hand to slightly flatten one pastry ball. Roll it form center to edges into a circle 13 inches in diameter. Fold the pastry into quarters. Unfold pastry into 9-inch deep-dish pie plate. Ease pastry into plate without stretching it. Transfer pear mixture to the pastry-lined pie plate. Trim pastry even with pie plate rim.

4. Roll remaining ball into a 12-inch diameter circle. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top of pastry and dough cutouts with milk. Place cutouts on pastry, being careful not to cover openings. Sprinkle with coarse sugar.

5. Place pie plate on a foil-lined baking sheet. If desired, sprinkle with coarse sugar. Bake 65 to 70 minutes or until filling is bubbly. Cool on a wire rack. Serve warm, if desired, garnish with sugared cranberries.

6. Pastry for Double-Crust Pie:

7. In a large bowl stir together 2 1/2 cups all-purpose flour and 1 tsp. salt. Using a pastry blender, cut in 1/2 cup shortening and 1/4 cup cut-up butter until pieces are peas size.

8. Sprinkle 1 Tbsp. ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 Tbsp. art a time (1/2 to 2/3 cup total), until all the flour mixture I moistened. Gather mixture into a ball, kneading gently, until it holds together. Divide dough in half. Shape each portion into a ball.

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