Pear Cranberry Pie

2½ cups all-purpose flour
1 teaspoon salt
½ cup margarine
½ cup vegetable shortening
7–8 tablespoons ice water
4 cups thinly sliced peeled pears (about 4 pears)
1 cup fresh cranberries
1 tablespoon lemon juice
½ cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
¼ teaspoon salt


Prepare pastry crust:

Combine in large mixing bowl, 2½ cups all-purpose flour and salt. Cut in margarine and shortening until coarse mixture. Gradually add ice water, and blend until mixture forms a ball. Roll half of dough into a circle and fit into 9-inch deep dish pie plate.


Place pears and cranberries in large mixing bowl and lightly stir to coat with lemon juice. Add brown sugar, 2 tablespoons all-purpose flour, cinnamon and salt; stir to combine. Pour into prepared pie pan. Roll out remaining dough into circle and fit to cover filling. Fold over edges to seal; flute edges. Cut slits in top. Bake at 375 degrees for 50 to 60 minutes or until crust is golden brown and juices are bubbling. Cool before serving. Serves 8


Nutritional Information per serving: one serving (194g)

Calories 469; Total Fat 24g (5 g sat fat); Cholesterol 0 mg; Sodium 479 mg;  Carbohydrate 60g; Protein 5g; Fiber 4 g