(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
www.mylivingcookbook.blogspot.com
