Raspberry Pear Cobbler
|For pastry crust|
|All purpose flour||1 Cup (16 tbs)|
|Butter flavored vegetable shortening||1⁄4 Cup (4 tbs)|
|Cold water||3 1⁄2 Tablespoon|
|Firm ripe pears||4 Medium, peeled and sliced to make 4 cups|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Raspberries||1 1⁄2 Cup (24 tbs), thawed (fresh or frozen loose pack)|
|Unsalted butter||1⁄4 Cup (4 tbs), chopped (1/2 stick)|
Preheat the oven to 425°F.
For the pastry crust.
In a bowl, stir together the flour and salt.
Cut in the shortening using a pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time, over the mixture, sth-ring it in until the dough holds together.
Shape into a ball and flatten.
Place the dough on a lightly floured surface and roll to a 16 x 12-inch rectangle.
Carefully transfer dough to an 11 x 7-inch baking dish, allowing the dough to overlap the edges of the dish.
For the filling.
In a medium bowl, toss together the sliced pears, sugar, and flour.
Turn the sliced pears into the baking dish and sprinkle the raspberries over.
Dot with the butter.
Turn the edges of the dough over the filling.
Bake until the crust is golden brown and the filling is bubbly, about 45 to 50 minutes.
Serve warm or cool.