Thursday, December 26, 2013

Raspberry and Pear Pie

(from Delicious Living magazine, December 2013) 

Here’s what you need:
Two pie crusts
2-3 pounds ripe pears –peeled and cut in ¾ inch pieces
2 T honey
2 T white grape juice (you might also use orange or apple juice)
Pinch of salt
2 C frozen raspberries
½ t vanilla
¼ C flour
5 T natural cane sugar – divided
1 egg, beaten
1 T milk

Here’s what you do:
Prepare the bottom crust by fitting it in a 9-inch pie plate. Fold the extra edges under and crimp them decoratively. Bake at 350 degrees for about 20-25 minutes or until golden. Note: check the crust from time to time to see if any of the soft edges have slumped over. If they do, just take a wooden spoon and reshape the crust, kinda sticking the semi-raw dough back on to the pie plate.

Meanwhile: combine the pears, honey, juice and salt in a sauce pan and cook over medium heat for no longer than 5 minutes. You do not want mushy fruit! Just soften it a bit. Transfer pears to a bowl to cool a bit. Add the raspberries, vanilla, flour, and 4 T sugar. Blend gently. Pour fruit into warm pie crust. Roll out top crust and carefully place over fruit. Decoratively crimp the edges being careful because the pie plate is now hot.  Create an egg wash by whisking the egg and milk together. Brush this over the top crust and then sprinkle the remaining 1 T sugar over.

Continue baking for another 60 minutes – covering the edges with foil after 30 minutes have passed. Crust should be brown and filling should be bubbly. 

Tracy's Living Cookbook