Autumn Pear, Apricot, and Cranberry Pie Recipe | King Arthur Baking

Ingredients

• 1 cup (113g) King Arthur Pastry Flour Blend or 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (40g) pecan meal or 1/2 cup (47g) King Arthur Almond Flour
• 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon table salt
• 2 teaspoons King Arthur Easy Roll Dough Improver, optional, but very helpful
• 3 tablespoons (43g) butter, cold, cut into pats
• 3 tablespoons (35g) vegetable shortening
• 3 to 4 tablespoons (43g to 57g) water
• 3 to 4 cups (489g to 652g) pears, peeled and sliced (4 to 5 pears)
• 3/4 cup (96g) dried apricots, slivered
• 1/2 cup (57g) dried cranberries
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/4 cup (46g) King Arthur Pie Filling Enhancer
• 1/4 cup (50g) granulated sugar, to taste
• 1/2 cup (113g) milk or heavy cream
• 3/4 cup (159g) light brown sugar or dark brown sugar, packed
• 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (45g) old-fashioned rolled oats*
• 1/2 cup (57g) pecans or walnuts, chopped
• 1/4 teaspoon table salt
• 8 tablespoons (113g) butter, softened