Raspberry and Pear Pie
Indulge in the perfect balance of sweet and tart flavors with this irresistible Raspberry and Pear Pie, a dessert that combines juicy pears and vibrant raspberries in a warm, spiced filling wrapped in a flaky homemade crust. This recipe captures the essence of cozy comfort with aromatic hints of cinnamon and a touch of tangy lemon juice to elevate the fruit mixture. Whether you opt for an elegant lattice design or a classic pie crust, the egg wash ensures a golden, crisp finish sprinkled with sugar for extra texture. Ready in under 90 minutes, this pie is ideal for gatherings or as a decadent treat served with whipped cream or vanilla ice cream. With keywords like "raspberry pear pie recipe," "homemade dessert," and "fruit pie" embedded naturally, this show-stopping dessert is sure to become a seasonal favorite.
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Ingredients
- 320 grams all-purpose flour
- 230 grams unsalted butter
- 50 grams granulated sugar
- 1 teaspoon salt
- 8 tablespoons ice water
- 300 grams pears (about 2 medium-sized), peeled, cored, and diced
- 200 grams fresh raspberries
- 80 grams brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoon ground cinnamon
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling on crust)
Directions
Step 1
In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold unsalted butter using a pastry cutter or a food processor until the mixture resembles coarse crumbs.
Step 2
Gradually add ice water, one tablespoon at a time, mixing gently with your hands or a fork until the dough comes together. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 3
Preheat your oven to 190°C (375°F).
Step 4
In a medium bowl, toss together the diced pears, fresh raspberries, brown sugar, cornstarch, lemon juice, and ground cinnamon. Set aside.
Step 5
On a lightly floured surface, roll out one disk of the chilled dough into a circle about 30 cm (12 inches) in diameter. Fit it into a 9-inch pie dish, leaving a slight overhang. Trim any excess.
Step 6
Fill the pie crust evenly with the raspberry and pear mixture.
Step 7
Roll out the second disk of dough and place it over the filling. You can leave it whole or cut the dough into strips to create a lattice pattern. Seal the edges and crimp as desired.
Step 8
In a small bowl, whisk together the egg and milk to make an egg wash. Brush it over the top crust and sprinkle with granulated sugar for added crunch and sweetness.
Step 9
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Step 10
Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
| Serving size | 1415.9 grams (1415.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3805 |
| Total Fat 207.20g | 266% |
| Saturated Fat 117.40g | 587% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 697mg | 232% |
| Sodium 2500mg | 109% |
| Total Carbohydrate 473.50g | 172% |
| Dietary Fiber 30.60g | 109% |
| Total Sugars 181.70g | |
| Protein 44.70g | 89% |
| Vitamin D 51IU | 255% |
| Calcium 290mg | 22% |
| Iron 18mg | 102% |
| Potassium 1124mg | 24% |
Source of Calories