Closed shortcrust pastry pie with pears and cranberries

Ingredients:

Warp:

• 1 tbsp (15 g) butter
• 5 cups of wheat flour, plus a little more for working with the dough
• 2 teaspoons of sugar
• 2 teaspoons of salt
• 2 tbsp. cooking fat
• 2/3 cup plus 2 tablespoons ice water
• 1 cup sugar, for sprinkling
• Vanilla or nutmeg ice cream, for serving

Filling:

• 4 celery, peeled, cored and thinly sliced pears Anjou or Bosc varieties
• 1 tbsp (15 g) butter
• 1.5 cups of sugar (in portions)
• 3 whole cloves
• 1 teaspoon fresh lemon juice
• 1 tbsp corn syrup
• 1 tbsp cornstarch
• 1 tbsp fresh orange zest
• 1 pack (680 g) fresh cranberries

Preparation:

1. For the pie base: Grease a pie pan with butter. Clean and wash the work surface. Lightly flour most of the work surface.
   
   In a metal bowl, combine 5 cups of wheat flour. Add the fat and mix with your hands until the mixture is almost smooth. Add ice water and continue mixing with your hands.
   
   Place the dough on a floured work surface and cut in half. Reserve the other half. Using a rolling pin, roll out the first half so it's about 10-13 cm wider than the pan. Carefully transfer the dough to the pan and press it into the bottom and sides. Trim off any excess dough from the top. Refrigerate the pan.
2. Roll out the other half of the dough to cover the pie. Place it on a baking sheet and refrigerate.
   
   For the filling: Melt the butter in a medium skillet. Add the pears and sauté until soft, 2-3 minutes. Add 1/2 cup sugar and the cloves. Stir and remove from heat. Cool in a bowl.
   
   Combine the remaining 1 cup sugar, lemon juice, 1 cup corn syrup, cornstarch, and orange zest. Stir. Add the cranberries and stir again to coat.
   
   Add the cranberry mixture to the same pan. Sauté briefly for 1-2 minutes, until the cranberries are slightly softened and the ingredients are melted.
   
   In a bowl, combine the pears and cranberries, cover and refrigerate until cool.
3. For assembly: Preheat oven to 220°C.
   
   Pour the filling onto the bottom of the crust. Remove the top from the refrigerator and roll it around a rolling pin. Unroll the dough onto the surface of the pie. Pinch the top closed and create a wavy edge and a seam around the circumference. Use a pastry cutter or a small knife to make a hole in the center. Roll the dough again to resemble the open pages of a book.
   
   Place the pie in the center of the oven. Cook without opening the oven door for 10 minutes. Reduce the heat to 190°C (375°F). Bake for another 30 minutes. Reduce the temperature to 160°C (325°F) and cook for another 10 minutes. Remove the pie from the oven and let it cool.
   
   When the pie has cooled, sprinkle it with granulated sugar, cut into pieces and serve with ice cream (optional).