Pear-Raspberry Pie

Name: Pear-Raspberry Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie (page 5); 1/2 cup heavy cream (to glaze the top crust and crimped pie edges); 3 cups peeled and seeded, 1/2-inch ripe Bartlett or Bosc pear slices (approximately 3 pears); 3/4 cup fresh raspberries, washed and patted dry (be careful not to damage and break down the berries during the drying process); 1 cup sugar; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon zest; 3 tablespoons cornstarch; 1 tablespoon salted butter

January 24, 2012

Raspberries are one of those special fruits you can add to just about anything with great results. So, whenever I’m looking to spruce up more subtle tastes (like a pear filling), raspberries are my go-to fruit. Since pear and raspberry season overlap during the early fall months, Pear-Raspberry Pie is a nice alternative to the more traditional and expected harvesttime pies. You can also try this with Cinnamon Sugar Crumb Topping (page 12).

Recipe notes

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