Wednesday, July 18, 2012

Pie # 47: Pear Raspberry Pie

This pie has a very mild flavor and it isn't too sweet - perfect for friends and family who don't enjoy a sugar-rush. (Again, a shout-out to Ken Haedrich and his book Pie for the great recipe!)

Pear Raspberry Pie
(Printable version)

All-Shortening Crust Recipe

5 1/2 cups peeled, cored and sliced pears
2 cups raspberries
3/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground ginger
2 1/2 tablespoons butter, cut into small pieces

Combine pears, raspberries, sugar, lemon juice, zest, and ginger in a large bowl. Mix well and allow to juice for 10 minutes. Mix in corn starch.


Pour fruit mixture into unbaked pie shell. Cover with pie crust and bake at 400 degrees for 25 minutes. Reduce heat to 375 and bake for 35 - 40 minutes or until filling bubbles. Remove from oven and allow to cool.

This is such a simple recipe with fantastic results - enjoy!


  1. Question: There is butter mentioned in the ingredients list, but not in the directions. Adversely, there is cornstarch mentioned in the directions, but not in the ingredients. So... which is correct? Or are they both supposed to be in there?

  2. I love this pie. I was thinking the original recipe had cardamom in it. Did you substitute the ginger instead, or am I remembering wrong?