Difficulty: Medium - experience needed
Dietary guidance: v n
1 c flour
3 Tbs sugar
1/4 tsp salt
1/4 c cream cheese (or neufchatel)
2 Tbs solid shortening
1/2 c sweet dried cranberries
3 Tbs apple or orange juice
3 Bartlet pears
3 Tbs sugar
1 Tbs cornstarch
1/2 tsp cinnamon
1 egg yolk, lightly beaten
Prepare the pastry first. In a bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cream cheese and shortening until coarse crumbs form. Sprinkle with 3 Tbs cold water, 1 tbs at a time until dough just holds together. Shape into a 6" disk, wrap in plastic wrap, and refrigerate 30 minutes.
In a small microwavable bowl, combine cranberries and juice. Microwave on high for 30 seconds and then set aside.
Preheat oven to 400.
Peel and core pears. Cut fruit into thin slices.
In a large bowl, combine the pear slices, 2 Tbs sugar, cornstarch, cinnamon, and cranberry mixture. Stir lightly to mix all.
Lightly flour the surface and then roll out the pastry dough to the size of a large dinner plate.
Transfer the pastry onto a large, un-greased baking sheet. Mound the pear mixture into the center of the pastry dough and spread to within 2" of the edge. Fold the pastry edges up and just barely over the edge of the pear mixture.
Brush the dough edges with beaten egg and sprinkle with the remaining 1 Tbs of sugar.
Bake at 400 for 40-45 minutes or until pears are tender.