Crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco shortening
Ice water

Filling:
1/2 to 1 cup all-purpose flour
6 to 7 cups apples
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

Directions:

Preheat oven to 375°.

In a medium mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until it’s the texture of cornmeal.

Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened.  Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist.  Take care not to over mix.

Divide the dough in half and roll into a ball.  Roll 1 ball into a circle to fit a 9 to 10 inch pie plate . To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate.

In a medium bowl, make the filling by combining the apples with the brown and white sugar.  Add flour, cinnamon and continue mixing until they are well coated.

Add the apple filling into the pastry-lined pie plate.  Make sure the apple are lying flat.  Cut the butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle.  Place on top of the filling.  Trim off 1-inch beyond the edge of the pie plate.  Crimp the edges as desired.  Cut slits to allow steam to escape when baking.  Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over-browning.  Bake for 25 minutes.  Remove the foil and bake for another 20 to 25 minutes, or until golden brown.  Serve warm with vanilla ice cream .

Recipe courtesy Food Network .

Fresh and juicy pears are in season in many parts of the U.S. right now, so now is the time to pull out your favorite pear recipes, and enjoy one of Autumn’s most delicious fruits.  Pears can be baked or grilled with meats like pork and chicken, and made into delicious desserts like this one:

Pear Cranberry Crisp

Filling:

• 7 large pears, slightly under-ripe, peeled, and cored
• 1 cup fresh or frozen whole cranberries
• 1/2 cup sugar
• 2 tbs. flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger

Topping:

• 1 cup of flour
• 2/3 cup brown sugar, firmly packed
• 1/2 old-fashioned oats
• 1/4 tsp. salt
• 1 stick butter, chilled and cut into small chunks

To prepare filling: Preheat oven to 350 degrees F. Mix all ingredients in a large mixing bowl, and pour into a buttered 8-inch square baking dish.   (Substitute non-stick spray for butter if you prefer.)

To prepare topping: Combine first 4 ingredients in medium mixing bowl. Then, cut in butter using a pastry blender, or food processor, until mixture is coarsely blended.

Sprinkle topping evenly over filling. Place baking dish on a cookie sheet and place in oven. Bake for about an hour, or until the top is golden and edges are bubbling.

If you have an ice cream maker, this recipe is a great excuse to mix up a small batch for serving up a really special fall dessert.