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Crust:
21/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, cut into pieces and chilled
1/2 cup vegetable shortening, cut into pieces and chilled
3-5 tablespoons ice water
Filling:
5-6 medium ripe, firm pears, peeled, cored, sliced 1/4-inch thick
1 cup fresh cranberries
Juice of 1 lemon
2 tablespoons flour
1/2 cup toasted walnuts, coarsely chopped
3/4 cup sugar
1 egg white
2 tablespoons butter, cut in pieces
Topping:
2 tablespoons milk
1/2 teaspoon sugar
To make the crust: In a food processor, pulse together the flour and salt. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, while pulsing until a dough ball forms. Remove the dough, cut it in half and shape each half into a disc. Wrap each disc in plastic and refrigerate at least 1 hour.
To make the filling: In a large bowl, gently combine the pears and cranberries. Squeeze the lemon over the fruit and toss again. Add the flour, walnuts and sugar. Set aside.
Preheat the oven to 425 degrees.
On a lightly floured work surface, roll out one disc of dough into a 10-inch circle. Fit the dough into a 9-inch pie plate. Lightly brush the bottom of the dough with the egg white; this will help prevent a soggy bottom. Add the filling to the pie and dot the filling with the butter pieces. Roll out the remaining dough disc for the top crust and place on top of
filling. Seal and crimp or flute the edges. Cut several slits in the top to vent. Brush the top with the milk and sprinkle with the sugar. Place the pie in the oven for 10 minutes, then reduce the heat to 350 degrees and continue baking until the filling is bubbly and pears are tender, about 40 minutes. If the crust edges begin to brown too quickly, loosely cover with foil. Remove from oven and allow the pie to cool completely before slicing.
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