Raspberry Pear Pie Recipes

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RASPBERRY PEAR TART



Raspberry Pear Tart image

Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. -Bernice V. Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1-2/3 cups all-purpose flour
2/3 cup sugar
2/3 cup cold butter, cubed
1/3 cup chopped macadamia nuts
FILLING:
3 medium pears, peeled and thinly sliced
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated lemon zest
1/4 cup cold butter, cubed
1/3 cup chopped macadamia nuts

Steps:

  • In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes., For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling., Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

PEAR RASPBERRY CRISP



Pear Raspberry Crisp image

We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups sliced peeled fresh pears
2 cups fresh or frozen raspberries
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup all-purpose flour
3 tablespoons cold butter
1 cup cranberry almond whole grain cereal, lightly crushed
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.

PEAR-RASPBERRY HEART PIES



Pear-Raspberry Heart Pies image

The dough can be frozen for up to 1 month; thaw before using. Pies can be stored at room temperature overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 10

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1 teaspoon granulated sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 2 tablespoons ice water
2 firm, ripe pears (1 pound), such as Anjou or Bartlett, peeled, cored, and cut into 1/4-inch cubes
2 teaspoons fresh lemon juice
1 1/2 tablespoons unsalted butter
3 tablespoons granulated sugar
1/4 teaspoon freshly grated nutmeg
1/3 cup fresh raspberries, coarsely chopped
1 large egg yolk, lightly beaten with 1 tablespoon heavy cream, for egg wash
Sanding sugar, for sprinkling

Steps:

  • Make the pastry: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
  • Evenly drizzle ice water over mixture. Pulse until mixture just begins to hold together, about 10 seconds. Turn out dough onto plastic wrap, and wrap. Shape into a disk. Refrigerate until firm, about 1 hour or overnight.
  • Make the filling: Toss pears with lemon juice. Melt butter in a medium skillet over medium-high heat. Add pears, and toss to coat. Cook, adding granulated sugar a little at a time, until pears begin to soften, about 5 minutes. Stir in nutmeg. Transfer to a bowl, and mix in raspberries.
  • Divide dough in half, and roll out each piece to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 15 minutes.
  • Preheat oven to 350 degrees. Drain pear-raspberry filling in a sieve. Cut out 20 hearts from dough using a 4-inch cutter, transferring them to a parchment-lined baking sheet. Lightly brush rims of half the hearts with egg wash, and top each with 4 heaping teaspoons filling. Top with remaining hearts, and gently press around sides to seal.
  • Brush pie tops with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 40 minutes.

PEAR AND RASPBERRY CRISP



Pear and Raspberry Crisp image

Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 6

Number Of Ingredients 10

4 pears, peeled, sliced (about 4 cups)
1 cup fresh raspberries
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup finely crushed vanilla wafer cookies (about 25 cookies)
1/2 cup sliced almonds
3 tablespoons butter or margarine, melted
Vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
  • In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
  • Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 35 g, TransFat 1 g

PEAR-RASPBERRY HEART PIE



Pear-Raspberry Heart Pie image

This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes cut out from the top crust, offering a window to what's within. Baking times are the same for either variation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch double-crust pie

Number Of Ingredients 13

Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 pounds (about 6) ripe Bartlett pears, peeled, core removed, and cut into 1/4-inch slices
6 ounces (1 1/2 cups) raspberries
2 tablespoons fresh lemon juice
1 ounce (2 tablespoons) unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon water, plus more for brushing
Sanding sugar, for sprinkling

Steps:

  • On a lightly floured surface, roll out 1 disk of dough to a 13-inch circle, 1/8 inch thick. Fit dough into a 9-inch pie dish, and trim edges, leaving a 1/4-inch overhang, and refrigerate. Reserve scraps. Roll out second disk to 1/8-inch thickness. Cut out 48 2-inch hearts, using scraps from bottom crust if necessary. Transfer to a parchment-lined baking sheet, and refrigerate until firm.
  • Whisk together granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add pears, raspberries, and lemon juice, and toss to coat. Spoon mixture into pie shell, piling high in the center. Dot with butter. Tuck overhang under dough so edges are flush with rim. Brush lightly with water. Arrange 22 hearts around edge of pie: Press hearts gently on edge, alternating direction and overlapping slightly. (To help hearts stick, lightly brush each with water as needed.) Repeat, overlapping 16 hearts for the second circle. Repeat, overlapping 10 hearts, points in, for the final circle. (The hearts' points will create a star-shaped vent in the center, about 1 1/2 inches wide.) Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar.
  • Alternatively, make the cut-out-heart pie: Following the directions in step one, leave the top crust whole and cut out hearts in center of dough using heart cutters in varying sizes. Transfer top crust to a parchment-lined baking sheet, and refrigerate until firm. Prepare the filling as in step 2, but do not tuck overhang under dough. Brush edge of shell lightly with water, then drape top crust over filling, centering design. Gently press dough around filling to fit, and trim excess dough, leaving a 1/2-inch overhang. Tuck overhang under bottom crust so edges are flush with rim, then crimp edges. Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar. Transfer pie to freezer until very firm, about 30 minutes.
  • Preheat oven to 400 degrees with rack on the lowest third. Place pie on a rimmed baking sheet, and bake until crust turns light gold, 20 to 25 minutes. Reduce oven temperature to 375 degrees. Bake, rotating halfway through, until crust is golden brown and juices are bubbling, about 1 hour and 25 minutes. Let cool before serving.

PEAR-RASPBERRY PIE



Pear-Raspberry Pie image

Categories     Side     Bake     Raspberry     Pear     Fall     Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 11

Crust
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)
Filling
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

Steps:

  • Preheat the oven to 425°F.
  • To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
  • To prepare the filling, in a large bowl, mix together the pears, the raspberries, 3/4 cup sugar, the lemon juice, and the lemon zest and let the ingredients sit for 5 minutes to bring out the juices. In a small bowl, whisk together the remaining 1/4 cup sugar and the cornstarch. Sprinkle the sugar mixture over the fruit and toss until the fruit is thoroughly coated. Place the fruit mixture in the pie shell, distributing it evenly. Dot the filling with the butter.
  • To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
  • To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for approximately 35 minutes, or until the pears are tender. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
  • Pear-Raspberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

BERRY BEST PEAR PIE



Berry Best Pear Pie image

Cranberries and pears make tasty partners in an old-fashioned lattice-topped pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 12

2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water
1 1/2 cups sugar
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
4 cups sliced peeled pears (5 medium)
2 cups fresh or frozen (thawed) cranberries
2 tablespoons butter or margarine
1 egg white
1 teaspoon water

Steps:

  • Heat oven to 425°F. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball; divide pastry in half. On lightly floured surface, shape each half into flattened round. Roll one round of pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge 1 inch from rim of plate.
  • In small bowl, mix sugar, 1/3 cup flour and the cinnamon. Place pears in pastry-lined pie plate. Sprinkle sugar mixture over pears. Top with cranberries. Cut butter into small pieces; sprinkle over filling.
  • Roll other round of pastry; cut into strips about 1/2 inch wide. To make lattice top, place about 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip of the first 7 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. (To save time, place second half of strips crosswise across first strips instead of weaving.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips. Press edge with fork.
  • In small bowl, mix egg white and 1 teaspoon water; brush on lattice pastry top. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through lattice crust.

Nutrition Facts : Calories 560, Carbohydrate 81 g, Cholesterol 10 mg, Fat 4 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 47 g, TransFat 3 1/2 g

ROSY RASPBERRY-PEAR PIE



Rosy Raspberry-Pear Pie image

Pear pie blushes with the rosy-red tartness of raspberries, while refrigerated pie crust make pie making everyday easy!!

Provided by Chef mariajane

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
3 firm ripe pears, peeled, cut into 1/2-inch slices
1 tablespoon lemon juice
1/2 teaspoon almond extract
3/4 cup sugar
3 tablespoons all-purpose flour
1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, partially thawed
1 tablespoon butter, melted
1 tablespoon sugar

Steps:

  • Heat oven to 400°F Place 1 pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie. Reserve second crust for cutouts.
  • In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pan. Top with raspberries. Spoon remaining pear mixture over raspberries.
  • Remove second pie crust from pouch; place flat on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in the center. Sprinkle rounds with 1 tablespoon.
  • Bake 40-50 minutes or until crust is golden brown and filling is bubbly. After 15-20 minutes of baking, cover crust edges with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired serve with vanilla ice cream.

Nutrition Facts : Calories 420.2, Fat 19.1, SaturatedFat 6.5, Cholesterol 3.8, Sodium 355, Carbohydrate 60.5, Fiber 3.5, Sugar 29.4, Protein 3.1

RASPBERRY, RHUBARB AND PEAR PIES



Raspberry, Rhubarb and Pear Pies image

Categories     Dessert     Bake     Valentine's Day     Kid-Friendly     Raspberry     Pear     Spring     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 pies

Number Of Ingredients 11

2 15-ounce packages All Ready Pie Crusts
2 12-ounce packages frozen unsweetened raspberries, partially thawed
1 1/3 pounds fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20-ounce package frozen rhubarb, partially thawed
4 cups diced peeled cored pears (about 3 medium)
2 1/3 cups sugar
3/4 cup plus 2 teaspoons all purpose flour
Grated peel of 2 oranges
1 tablespoon ground cinnamon
1 egg beaten with 2 tablespoons milk (glaze)
Sugar
Vanilla ice cream or frozen yogurt

Steps:

  • Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
  • Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
  • Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

RASPBERRY-PEACH PIE



Raspberry-Peach Pie image

Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!

Provided by JackiePieGirl

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 5

1 (10 ounce) package frozen unsweetened raspberries, thawed
1 (10 ounce) package frozen unsweetened sliced peaches
1 ⅓ cups white sugar, divided
6 tablespoons all-purpose flour
1 prepared double pie crust

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
  • Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
  • Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 65.3 g, Fat 15 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 234.4 mg, Sugar 38.2 g

RASPBERRY-PEAR PIE



Raspberry-Pear Pie image

This looks so good, and different from the pies I normally come across. Time listed does not include cooling time.

Provided by iewe7726

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (15 ounce) box refrigerated pie crusts, softened
3 pears, firm and ripe, peeled and cut into 1/2-inch slices
1 tablespoon lemon juice
1/2 teaspoon almond extract
3/4 cup sugar
3 tablespoons all-purpose flour
1 cup fresh raspberry (or frozen whole raspberries without syrup, partially thawed)
1 tablespoon butter, melted
1 tablespoon sugar

Steps:

  • Heat oven to 400°F Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
  • In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
  • Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
  • Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, you may want to cover crust edge with strips of foil to prevent from getting too brown.
  • Cool completely, about 3 hours. Serve plain or with ice cream.

Nutrition Facts : Calories 560.3, Fat 25.4, SaturatedFat 8.7, Cholesterol 5.1, Sodium 473.4, Carbohydrate 80.7, Fiber 4.7, Sugar 39.2, Protein 4.1

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RASPBERRY PEAR PIE - LOCALEBEN MAGAZINE
2021-11-06 Raspberry Pear Pie is my favorite pie. We discovered it when looking for a way to use some Christmas pears. It is now my go-to pie for holidays and events. News . Business Entertainment Kids + Family Non-Profit Outdoors School + Government All. Business. 6T Retriever by Versatran – competes for “Coolest… Business. Scag Mowers featured in Popular …
From localeben.com
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PEAR-RASPBERRY HEART PIE RECIPE - DELISH
2009-12-29 On a lightly floured surface, roll out 1 disk of dough to a 13-inch circle, 1/8 inch thick. Fit dough into a 9-inch pie dish, and trim edges, leaving a 1/4-inch overhang, and refrigerate.
From delish.com
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THE PIE RECIPES - NO MORE MR. NICE PIE
2015-02-19 When ready to place the pie in the oven, cover the edges of the pie with strips of aluminum foil. Bake the pie on the middle rack of the oven for 45 minutes. After 45 minutes, reduce the heat to 350 degrees and bake for an additional 15-20 minutes until the pie is bubbling in the center. Remove from the oven and set on a rack to cool for at ...
From nomoremrnicepie.com
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PEAR-BERRY CRISP PIE - EVERYDAY HOME COOK
2013-09-05 Preheat oven to 425 degrees F. In a large bowl, combine pears and berries. In a small bowl, combine sugar and cornstarch. Gently toss fruit with sugar mixture. Pour lemon juice over mixture and stir gently. Spoon into prepared pie crust and set aside. In a large mixing bowl, combine oats, butter, flour, brown sugar, and cinnamon.
From everydayhomecook.com
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RASPBERRY PIE RECIPES | ALLRECIPES
Indulgent Raspberry Desserts. Easy Summer Pie. 37. Berry Custard Pie. 22. Summer Fruit Tart from Almond Breeze®. 8. Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard. Easy Three-Berry Crumble Slab Pie.
From allrecipes.com
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ROSY RASPBERRY PEAR PIE RECIPE
May 31, 2013 - INGREDIENTS 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 3 firm ripe pears, peeled, cut into 1/2-inch slices 1 tablespoon lemon juice 1/2 teaspoon almond extract 3/4 cup sugar 3 tablespoons Pillsbury BEST® all-purpose flour 1 cup fresh raspberries, or frozen whole raspberries w…
From pinterest.ca
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PEAR: PEAR-RASPBERRY PIE - RECIPECIRCUS.COM
Pear: Pear-Raspberry Pie. Source of Recipe Amanda J. Crust 1 1/2 Cups Flour 1 Tablespoon Sugar 1/4 Teaspoon Salt 1/2 Cup Butter 3 Tablespoons Ice Cold Water Combine the flour, sugar and salt using a sifter or whisk. Cut the butter into the flour mixture. Combine with fork, pastry blender or kitchen aid mixer with paddle attachment. Add the ice ...
From recipecircus.com
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RUSTIC RASPBERRY-PEACH PIE - KING ARTHUR BAKING
Roll the pastry into a 14" round. Center the pastry in a 9" pie pan; its edges will hang over the edge of the pan. Refrigerate while you prepare the filling. Preheat the oven to 350°F. To make the filling: Stir together the sugar and thickener in a large bowl. Add the fruit, vanilla, and spice, stirring to combine.
From kingarthurbaking.com
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PEAR RASPBERRY CARDAMOM SPICED PIE - DRISCOLL'S
Add the sliced pears and cook, stirring occasionally, until semi-soft, about 11 minutes. While the pears are cooking, in a separate small bowl, mix the flour, cardamom, cinnamon and salt. When the pears are tender, add the flour mixture, heavy cream, pear nectar and stir until the juices thicken, about 2 minutes.
From driscolls.com
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PEACH RASPBERRY PIE RECIPE - SIMPLY RECIPES
2022-02-23 Remove the top crust from the refrigerator and place it over the pie. Trim any excess dough, leaving about a 1-inch overhang from the edge of the pie dish. Fold the dough under itself, tucking the top crust under the bottom crust, so the edge of the fold is flush with the rim of the pie dish.
From simplyrecipes.com
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PEAR RASPBERRY PIE RECIPES ALL YOU NEED IS FOOD
Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
From stevehacks.com
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PEAR-RASPBERRY COBBLER PIE - WOMAN'S DAY
2008-11-11 Cobbler Topping: Mix flour, sugar, baking powder and salt in medium bowl. Stir cream and extract with fork into flour mixture just until moistened. Place batter in a …
From womansday.com
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PEAR PIE WITH ALMONDS AND RASPBERRIES - CLEVERLY SIMPLE
2018-07-23 Toast one rounded cup of raw, whole almonds in a 350 degree oven for five minutes. In an unbaked pie shell, spread ½ cup of good quality raspberry jam on the bottom.
From cleverlysimple.com
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MY FIRST PIE EVER: RUSTIC PEAR AND RASPBERRY PIE | LIFE OF PIE | THEA …
2016-01-07 Directions: 1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch circle, 1/8 inch thick. Fit dough into a 9-inch pie dish, and trim …
From sites.williams.edu
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APPLE-PEAR PIE | KING ARTHUR BAKING
Toss the apples and pears with the sugar mixture. Stir in the vanilla and lemon juice. Melt the butter in a large saucepan set over medium-high heat, and add the fruit mixture. Cook the filling, stirring regularly, until the fruit has softened and the juices have started to …
From kingarthurbaking.com
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Top Asked Questions

How do you make apple pie with pears and raspberries?
—Fancheon Resler, Bluffton, Indiana In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs.
How to cook pears and raspberries for breakfast?
Directions In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit.
How do you make pear pie?
Pear pie blushes with the rosy-red tartness of raspberries, while refrigerated pie crust makes pie making everyday easy. Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
What is a raspberry raspberries pie?
This is a wonderful double-crust pie piled high with fresh raspberries. The berries are sugared and sprinkled with tapioca and cornstarch, and arranged in a prepared crust. Pats of butter go on just before the top crust is added, and then the pie is baked until the juices bubble up and the crust is golden brown.

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