Sugar-Cranberry Pie

Directions

1. 1
   Make the filling: Heat a medium skillet over high heat until it begins to smoke lightly.
2. 2
   Remove the pan from the heat, add the butter and toss in the pears and cranberries.
3. 3
   Return to high heat and cook until the fruit is slightly tender, about 5 minutes.
4. 4
   Add the sugar, cornstarch, corn syrup, cloves, lemon juice and orange zest.
5. 5
   Mix to blend and cook over high heat until the syrup thickens, about 5 minutes.
6. 6
   Remove from the heat and scoop into a bowl; refrigerate until cool.
7. 7
   Remove and discard the cloves.
8. 8
   Make the crust: Butter the bottom and side of a 9-inch pie pan and refrigerate.
9. 9
   In a large bowl, whisk the flour, sugar and salt.
10. 10
    Work in the shortening and butter with your fingers until the mixture resembles small peas.
11. 11
    Add up to 1/3 cup ice water, about 2 tablespoons at a time, mixing with your fingers until the dough comes together.
12. 12
    Transfer the dough to a flat surface, roll it into a ball and cut in half.
13. 13
    Shape each half into a smaller ball.
14. 14
    Flatten the balls, wrap each in plastic and refrigerate at least 30 minutes.
15. 15
    Transfer the dough to a lightly floured surface.
16. 16
    Using a rolling pin, roll out one half until it is at least 4 to 5 inches wider than the pie pan and 1/8 to 1/4 inch thick.
17. 17
    Gently fit the dough into the pie pan, pressing it into the bottom and side.
18. 18
    Trim, leaving a 1-inch overhang; put the pan in the refrigerator.
19. 19
    Roll the second half of the dough 1/8 to 1/4 inch thick for the top of the pie.
20. 20
    Put it on a baking sheet; refrigerate both crusts about 15 minutes.
21. 21
    Preheat the oven to 425 degrees F. Assemble the pie: Pour the filling into the crust.
22. 22
    Brush the edge with the beaten egg; cover with the top crust.
23. 23
    Pinch around the edge to seal the top and bottom crusts together, removing the excess dough with a paring knife.
24. 24
    Use a paring knife to cut an X opening, 1 1/2 to 2 inches across, in the center of the crust; fold back the dough.
25. 25
    Put the pie on a rimmed baking sheet.
26. 26
    Bake the pie, 10 minutes.
27. 27
    Lower the temperature to 375 degrees F and continue baking until the crust is light golden brown, 30 more minutes.
28. 28
    Let cool completely on a rack.
29. 29
    Sprinkle with sugar.
30. 30
    Photograph by Steve Giralt