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Raspberry Pear Pie

Delicious and light raspberry and pear pie will be a hit with everyone for any occassion.  
Rating: 
5
Average: 5 (1 vote)

Description

Delicious and light raspberry and pear pie will be a hit with everyone for any occassion.

 

Summary

Yield
8 Servings
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

Filling

1⁄2 cup
sugar
2 tablespoon
cornstarch
   
Water for brushing
   
Sugar for sprinkling
1⁄2 teaspoon
cinnamon
1⁄4 teaspoon
mace
4  
medium-size Bartlett or Bosc pears, peeled, cored and sliced

Pastry for 9-inch double crust or lattice topped pie

2 cup
all-purpose flour
6 tablespoon
chilled shortening
1 teaspoon
salt
6 tablespoon
ice water
6 tablespoon
chilled butter

Instructions

Stir flour and salt in medium-size bowl until blended. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle flour mixture with ice water, 1 tablespoon at a time, and toss with fork until mixture is evenly moistened and binds together. Gather dough and shape into slightly flattened ball. Divide dough into 2 pieces, making 1 piece slighlty larger than the other. Wrap each piece separately in waxed paper or plastic wrap and refrigerate 30 minutes.Roll out 1 piece of pastry to 11-inch circle on lightly floured surface and line 9-inch pie plate. Trim pastry edge to inch beyond rim of pie plate.To make filling, combine sugar, cornstarch, cinnamon, and mace in large bowl. Add sliced pears and toss to coat. Arrange pears in pastry-lined dish and spoon raspberry filling over pears.Preheat oven to 400° F.Roll out remaining pastry to 11-inch circle on lightly floured surface. Cut pastry into 1-inch-wide strips. Arrange pastry strips in lattice pattern over top of pie. Fold untrimmed pastry edge of lower crust over strips to build up edge. Seal and flute edge. Brush edge and lattice strips with water and sprinkle with sugar.Bake 40 to 45 minutes or until pastry is golden brown. Cool completely on wire rack.

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