Spiced Pear Cranberry Cobbler

The October entry of my 2005 calendar. How deeeeeelicious!!

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• Pastry

• 1 3⁄4 cups all-purpose flour
• 1⁄2 teaspoon salt
• 5  tablespoons  chilled butter, cut into small pieces
• 1⁄3 cup  chilled butter flavor shortening
• 1⁄4 cup  ice water

• Filling

• 4  medium bosc pears, peeled, cored & sliced lengthwise (1/4-inch thick)
• 3 1⁄2 cups cranberries
• 1 1⁄4 cups sugar, plus
• 1  teaspoon sugar, for dusting
• 1⁄4 cup whole wheat flour
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground cardamom
• 1  tablespoon butter

Directions

1. For pastry: In medium bowl, combine flour & salt; add chilled butter & shortening. with pastry blender, combine until mixture resembles cornmeal. Sprinkle with ice water. Toss lightly with a fork until dough holds together when pinched. Flatten dough to a round; wrap in plastic wrap & refrigerate at least 30 minutes.
2. Meanwhile, prepare filling: In large bowl, combine pear slices & cranberries. Sprinkle with 1 1/4c sugar, whole wheat flour, allspice & cardamom; mix thoroughly. Spread fruit mixture into a 13x9x2" pan; dot w/1TB butter. Heat oven to 375°F.
3. On lightly floured surface, roll pastry to about 1/8" thick, making it 1" larger than the rim of the pan. Place pastry over fruit. Crimp border around rim. Cut 3 2" slits in pastry. Dust w/1tsp sugar. Bake 45 minutes until browned & fruit is bubbling. Cool 15-20 minutes. Serve warm with vanilla ice cream.