Pear-Cranberry Pie With Almond Meal Crust
Almond Meal Crust
1 teaspoon salt
2/3 cup vegetable shortening, cut into small pieces, chilled
2 tablespoons unsalted butter, cut into small pieces, chilled
6 tablespoons ice water
6 large ripe pears, peeled, cored, and coarsely chopped
1 cup fresh cranberries, picked over for stems
3/4 cup sugar
1 1/2 tablespoons cornstarch
Turbinado, Demerara, or granulated sugar for sprinkling
Make the almond-meal pie crust:
Combine both flours and salt in the food processor, pulse to mix. Scatter vegetable shortening and butter over the dry ingredients and pulse several times until the mixture resembles coarse crumbs. Drizzle half of the water over the flour mixture, pulse several times. If the mixture seems dry, add some more water and pulse until it seems cohesive enough to form a ball.
Make the filling & pie:
Preheat the oven to 350 degree F.
Combine pears, cranberries, and the rest of the ingredients in a large bowl; toss to combine.
Pour the filling over the bottom crust. Trim away excess dough, leaving about 1-inch overhang. Roll out the smaller piece of pastry and drape over filling. Trim edges and pinch to seal. Make several slits on top crust for the steam to escape. Brush the top with egg wash and sprinkle some sugar on top.