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)

Crust:
All-Shortening Crust Recipe

Filling:
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!

Pie # 25: Apple Raspberry Pie

Yikes - where have I been for the past few months? New York (twice) Austin, TX and Las Vegas. Life and work keep getting in the way of my pie-baking as well as my pie-blogging. Thank goodness Pi Day rolled around to remind me to get started again. Today's recipe was a random decision. I stole found two cups of frozen raspberries at my mom's house and tossed them into my Classic Apple Pie recipe for a new twist. Needless to say, it was successful.

Apple Raspberry Pie
(Printable version)

Crust:
All-Shortening Crust

Ingredients:
1/3 cup sugar (I used slightly more)
1/4 cup flour
1/2 tea nutmeg
1/2 tea cinnamon
pinch of salt
4 cups peeled/sliced apples
2 cups raspberries (frozen or fresh)
2 tablespoons butter 




Combine apples and raspberries with sugar, flour, nutmeg, cinnamon, and salt.
Pour into bottom crust. Dot with butter before placing top crust over filling. Seal edges.
Brush with melted butter and sprinkle with raw sugar. Bake at 400 degrees for 15 minutes; reduce heat to 350 and bake for 45-60 minutes. Serve with vanilla ice cream.