Pear Pie

Pastry double crust pie:

2 1/2 C. flour

1 tsp Salt

3/4 C. Shortening

1/4 C. Chilled Butter

4-6 tble Ice-Cold Water

(Crust recipe: Liz Edmunds)

Filling:

1/2 C. Sugar

3 tble Flour

1/4 tsp Salt

1 tsp Cinnamon

1 tsp Lemon Zest

1 tble Butter

1 tble Lemon Juice

5 C. Peeled/Sliced Pear

Mix all ingredients except the pears.

Layer the pears and the mixture in crust.

(I put a few extra pieces of butter on the

top layers before I put the crust over,

like a tble cut into 4's)

Brush egg on the top of the crust for shine!

Bake 450 for 10 min.,

then reduce to 350 for 35-40 min.

Cover the edges with tin foil for the first 2/3.