Delicious and light raspberry and pear pie will be a hit with everyone for any occassion.
1 hour, 5 minutes
Pastry for 9-inch double crust or lattice topped pie
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.