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Jack Fry’s pear and raspberry cobbler

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 Dough:

1 ½  cups all-purpose flour, sifted

¼  teaspoon salt

¼  cup unsalted butter, frozen

5 tablespoons solid vegetable shortening, frozen

4 to 5 tablespoons ice water

Filling:

6 cups firm pears, peeled, cored and sliced

1 ¼  cups fresh or frozen red raspberries

¾  cup sugar

Juice of 1 lemon

¼  cup unsalted butter

Devonshire sauce (recipe follows)

 

Dough: Combine flour, salt and frozen butter and shortening in a food processor fitted with a metal blade. Process until mixture is a rough texture. Add water slowly and process until the dough begins to cling together. Gather the ball and place between 2 sheets of wax paper, flattening slightly. Refrigerate for 30 minutes.

Heat oven to 425 degrees. Grease a deep 8-by-8-inch baking dish.

Roll dough into a large rectangle. Roll up onto the rolling pin window- shade fashion. Unroll dough over baking dish and line bottom and sides, allowing excess crust to drape over the sides.

 Filling: Heap pears into dish, mounding slightly in the middle. Sprinkle the berries evenly over the pears and then pour sugar evenly over all. Squeeze lemon juice over sugar. Dot with butter. Bring dough up and let it fold over fruit, using any that falls off to patch in the middle. Bake 45 minutes or until golden brown.  Makes 6 to 8 servings.  Serve with Devonshire sauce over the top.

 Devonshire sauce:

 1 cup sour cream

¼  cup brown sugar

1 teaspoon vanilla

1 teaspoon cinnamon

             Combine all ingredients in a stainless steel bowl. Whip until thoroughly blended. Refrigerate until ready to serve.  Makes 1 ¼  cups.

 


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