Raspberry and Pear Pie
- Reviews 2
Ready In: 2 hrs
Yields: 1 10-inch pie
Ingredients
For the crust
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 6 tablespoons unsalted butter, cut into pieces
- 1⁄2 cup vegetable shortening, cut into pieces (Crisco)
- 1⁄2 cup ice water
- 6 tablespoons whole wheat flour
For the filling
- 2 1⁄2 lbs pears, peeled, cored and cut into 1/2 inch pieces
- 2 cups raspberries
- 1 cup sugar
- 1⁄3 cup flour
For the glaze
- 1 egg, beaten
- 1 tablespoon sugar
Directions
- To make crust, combine 2 1/2 cups flour and salt in a large bowl. Cut in the butter and shortening until coarse meal forms. Mix in enough water to form soft dough.
- Sprinkle board with 2 tablespoons whole wheat flour. Turn dough onto board and divide in half. Wrap each half in plastic and refrigerate for at least 45 minutes.
- To make filling: combine pears, raspberries, 1 cup of sugar and 1/3 cup flour in a bowl, stir to combine. Let stand at least 30 minutes, stirring occasionally.
- Preheat oven to 400°F.
- Sprinkle pastry board with 2 tablespoons whole wheat flour. Roll one of the pastry halves into a 14-inch diameter round and then transfer to a 10-inch pie pan. Spoon filling into crust.
- Sprinkle board with 2 tablespoons whole wheat flour and roll second pastry half into a rectangle 1/8 inch thick and then cut it into 2-inch wide strips.
- Arrange strips on top of pie in lattice pattern, leaving over hang.
- Trim crust and strips to about 1/2 inch over hang.
- Fold lower crust over strip, pinching to seal and then crimp edges as desired.
- Put pie on top of baking sheet in case of spillovers and hen bake for 30-40 minutes. Brush pie with egg and then sprinkle with 1 tablespoon sugar. Continue baking another 10-15 minutes or until golden.
- Cool on rack.
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