For The Crust 
 2 cups all-purpose flour 
 3/4 teaspoon salt 
 1/2 cup vegetable shortening 
 1/4 cup sour cream 
 3-4 tablespoons ice water 
 1/4 cup milk 
 1 tablespoon sugar

For The Filling 
 1 jar (27 ounces) mincemeat 
 2 pears, peeled, cored and sliced 
 1/2 cup diced mixed dried fruit
 1/4 cup dried cranberries, coarsely chopped 
 2 tablespoons orange juice 
 1 teaspoon grated orange zest

Making the Crust 
1. In a large bowl, combine flour and salt. Using a pastry blender or 2 knives, cut shortening and sour cream into flour mixture until coarse crumbs form. Add ice water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Divide dough in half; shape each piece into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
 
Making the Filling
1. In a large bowl, combine mincemeat, pears, dried fruit, dried cranberries, orange juice and orange zest.
  
Assembling & Baking the Pie 
1. Place a sheet of foil on the bottom oven rack. Preheat oven to 375°F. On a lightly floured surface, using a floured rolling pin, roll half of dough into a 13-inch round; transfer to a 9-inch pie plate. Trim edges to a 1/2-inch overhang. Spoon filling into piecrust. 
  
2. Roll remaining half of dough into a 12-inch round; using a fluted pastry wheel, cut into six 2-inch-wide strips. For the lattice top, arrange 3 strips, evenly spaced, over filling in 1 direction. Weave remaining dough strips in the opposite direction. 
  
3. Trim lattice strips even with edges of bottom crust. Fold ends under and crimp to seal. Brush lattice strips with milk; sprinkle with sugar. Cover edges of crust with aluminum foil.   

4. Bake pie on the bottom oven rack for 45 minutes; carefully remove foil from crust edges. Continue baking pie until entire crust is browned and filling is bubbly, about 15 minutes longer. Transfer pie to a wire rack to cool completely. Serves 8