Whole Wheat Pear and Plum Free Form Pastry

Crust

• 2 cups whole wheat pastry flour
• 1/2 cup shortening
• 1/2 cup ice water
• 1/4 teaspoon salt

Filling

• 3 medium pears, cored and sliced
• 6 small plums, pitted and sliced
• 1/2 cup chopped toasted pecans
• 1/2 cup raw sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup all-purpose flour
• 2 tablespoons butter, cut into small pieces

1. in a food processor, pulse the pastry ingredients together just until soft ball forms. Remove from processor; knead 2-3 times and shape into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
2. In a large bowl, mix the filling ingredients (except the butter) together until well combined. With a rolling pin on lightly floured surface, roll pastry into a 12-inch circle. Spoon filling into center of pastry, leaving a 2-inch border around the edge. Fold the edges of the pastry around the filling, and press together any overlapping edges. Top the filling with the butter.
3. Bake at 350 until crust is lightly golden and filling is slightly bubbly, about 25 minutes. Remove and slide onto a cooling rack lined with parchment paper. Cool completely.