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Cranberry Fruit Pie

3 cup frozen cranberries
1 1/4 cup diced peeled apples
1 1/4 cup diced peeled pears
1 cup granulated sugar
1 cup orange juice
1 tablespoon cornstarch
2 teaspoon icing sugar

2/3 cup shortening
1/4 cup butter; softened
1/2 teaspoon salt
2 1/4 cup all-purpose flour
1/2 cup cold water

In heavy saucepan over medium heat, stir together cranberries,
apples, pears, sugar and orange juice; bring to boil, stirring
often. Reduce heat and simmer for about 8 minutes or until cranberries
pop and apples and pears are tender. Mix cornstarch with 1 Tbsp
water, stir into fruit and cook for 1 minute or until clear and
thickened. Let cool in refrigerator.

In large bowl, stir together shortening, butter and salt. Add
flour all at once and stir just until blended but still ragged.
Pour in water and stir just until dough holds together and is soft
but not sticky. Divide in half and flatten into discs, wrap in
plastic wrap and refrigerate for at least 1 hour.

On floured work surface or pastry cloth and using stockinette-covered
or floured rolling pin, roll out half of the pastry into 12-inch
circle; lift into 9-inch pie plate. Spoon in filling. Roll out
remaining pastry into same-size circle; cut into 1/2-inch wide
strips. Wet edge of bottom crust; weave strips over filling, leaving
as little space as possible between each. Trim pastry about 1/2
inch from edge. Fold bottom edge over lattice; press together
gently, lift edge and flute.

Bake in bottom third of 425 F oven for 15 minutes. Reduce heat to
375 F and bake for about 40 minutes longer or just until pastry is
golden and filling is bubbly. Let cool on rack. Holding sieve over
pie, gently dust with icing sugar. Yield: 8 servings


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