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Pear: Pear-Raspberry Pie

Source of Recipe

Amanda J.
Crust

1 1/2 Cups Flour
1 Tablespoon Sugar
1/4 Teaspoon Salt
1/2 Cup Butter
3 Tablespoons Ice Cold Water

Combine the flour, sugar and salt using a sifter or whisk. Cut the butter into the flour mixture. Combine with fork, pastry blender or kitchen aid mixer with paddle attachment. Add the ice Cold water one tablespoon at a time until the dough forms. Do not over mix the dough. Roll into a circle using a rolling pin. Fit pie crust into a deep dish pie plate (glass or aluminum will work). Fill the crust with dry beans, bake at 350 until the crush bakes slightly, but does not brown. Approximately 5-10 minutes.

To save time another option is to use a frozen deep dish pie crust from the grocery store. Use a knife or fork to poke holes in the bottom of the crust. Bake this crust prior to filling for about 5-10 minutes at 350.

Filling

2 Pounds Ripe Pears (approx. 5-6 medium pears)
9 Tablespoons Sugar
2 Tablespoons Orange Juice
2 1/4 Cups Frozen Raspberries (other berries can be substituted if necessary)
6 Tablespoons Flour

Topping

3/4 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Walnuts (optional)
1/2 Cup Oatmeal
1/2 Cup Butter (cold)
1/4 Teaspoon Salt

For the filling:

Peel, core and cut the pears into 1/2"-3/4" pieces. Combine the pears, 3 Tablespoons sugar, 2 Tablespoons orange juice and salt in a large skillet or frying pan. Cook over medium heat until the pears are tender. This varies depending on how ripe your pears are. Very ripe pears only take about 5 minutes, whereas hard unripe pears can take up to 30 minutes. The pears should be tender when knife is inserted, but not lose their shape or become mushy. Transfer the pears into a large bowl, and allow to cool to room temperature. Add the frozen raspberries on top of the cooled pears, and put 6 Tablespoons of flour and remaining 6 Tablespoons of sugar on top of the berries. LIGHTLY toss the flour, sugar and berries, do not crush the berries, they should still be frozen and hold their shape. Transfer the pear mixture into the pre-baked pie crust.

For the topping:

Using the paddle attachment to a mixer, pastry blender or fork mix all ingredients until crumbly and well mixed. Sprinkle evenly over the pears in the pie crust.

Bake:

Bake at 350F for 1 hour and 5 minutes on the middle rack in your oven. Allow the topping to become brown and crisp, but not to burn. Allow to cool before serving.

Serving:

This pie can be made a day ahead of time. Allow to cool completely before covering, or the topping will become mushy. Serving with vanilla ice cream.

Serves 6 - 8