-----PASTRY-----
2 1/4 c All purpose flour
1 T Sugar
1 t Salt
10 T Butter,cold
3 T Shortening
8 T Ice water
-----FILLING-----
1/2 t Grated lemon peel
1/4 t Salt
3 T Cornstarch
1 T Butter
1/2 t Vanilla extract
2/3 c Sugar
1 x Water
3 lb Pears,diced
1 1/2 c Cranberries

1. Pastry: Combine flour,sugar and salt.With two knifes,cut in butter
   and shortening until mixture resembles coarse crumbs.Sprinkle in
   water,1 tbsp. at a time,tossing with a fork,until pastry is moist
   enough to hold together.
2. Shape into two balls (one slightly larger than the other).Cover and refrigerate one hour or overnight. Filling: Combine sugar and 1/2 cup water.Bring to a boil.Reduce heat and simmer 5 minutes.Add pears,cranberries,lemon peel and salt.Simmer until cranberries have popped,about 10 minutes.
3. Dissolve cornstarch in 1/4 cup water;stir in fruit mixture.Bring to a boil.Reduce heat and simmer 2 minutes,stirring occasionally. Remove from heat.Stir in butter and vanilla.Cool completely.
   
4. Preheat oven to 425 degrees.On a lightly floured surface,roll the
   larger ball of pastry into a 12″ circle.Line a 9 1/2″ deep dish pie
   pan.Trim pastry to edge.Roll remaining pastry into a 10″ circle.Cut
   into 8 equal wedges.
   
5. Spoon filling into pie crust.Arrange cut pastry wedges on top. With
   tines of a fork,press the edges to seal.Bake for 15 minutes. Reduce heat to 375 degrees.Continue to bake for 50 to 55 minutes until filling is bubbly and crust is golden.Cool completely on a wire rack. Makes 8 servings.