Raspberry And Pear Pie Recipes

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.

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.

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.

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.

Steps:

• Thaw the raspberries sufficiently to separate easily.
• Combine in a medium bowl with the blueberries.
• In another bowl, stir together the sugar and cornstarch.
• Toss gently into the berries.
• Set aside.
• On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
• Spoon in the fruit mixture.
• Roll out the remaining pastry.
• Moisten the rim of the bottom crust with cold water.
• Top with the remaining pastry.
• Seal, trim and flute the edges.
• Cut a steam vent in the centre.
• Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.
• Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
• Serve warm or at room temperature.

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

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.

Steps:

• To make crust, combine 2 1/2 cups flour and salt in a large bowl. Cut in the butter and shortening until coarse meal forms. Mix in enough water to form soft dough.
• Sprinkle board with 2 tablespoons whole wheat flour. Turn dough onto board and divide in half. Wrap each half in plastic and refrigerate for at least 45 minutes.
• To make filling: combine pears, raspberries, 1 cup of sugar and 1/3 cup flour in a bowl, stir to combine. Let stand at least 30 minutes, stirring occasionally.
• Preheat oven to 400°F.
• Sprinkle pastry board with 2 tablespoons whole wheat flour. Roll one of the pastry halves into a 14-inch diameter round and then transfer to a 10-inch pie pan. Spoon filling into crust.
• Sprinkle board with 2 tablespoons whole wheat flour and roll second pastry half into a rectangle 1/8 inch thick and then cut it into 2-inch wide strips.
• Arrange strips on top of pie in lattice pattern, leaving over hang.
• Trim crust and strips to about 1/2 inch over hang.
• Fold lower crust over strip, pinching to seal and then crimp edges as desired.
• Put pie on top of baking sheet in case of spillovers and hen bake for 30-40 minutes. Brush pie with egg and then sprinkle with 1 tablespoon sugar. Continue baking another 10-15 minutes or until golden.
• Cool on rack.

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.