Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.