Cranberry Pear Pie

Pie CrustI believe nothing compares in flakiness as a pie crust made with lard. At the kitchen porch, we use lard from pigs that we know are raised well and have happy lives. Otherwise the next best ingredient is butter!1-1/2 cups all-purpose flour.Pinch salt1/2 cup lard3 to 4 tablespoons cold waterIn a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle a tablespoon at a time- of the water, until pastry holds together. Shape into a ball and chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs. Yield: 1-10-inch crust.Pear and Cranberry Pie Filling and Topping:2 tablespoons starch (look for organic or NON GMO)1/2 cup maple syrup2 tablespoons butter, melted5 cups sliced peeled fresh pears1 cup fresh or frozen cranberriesTOPPING:1/2 cup all-purpose oats1/8 cup packed brown sugar1 teaspoon ground cinnamon⅛ teaspoon KP Raz el hanout1/3 cup cold butter, cubed1/2 cup chopped pecans