Luscious Anjou, Bosc, and Bartlett pears get a colorful lift from juicy raspberries. Make sure pears are ripe, but still firm, for best results. Get the recipe for Buttery Pie Crust.
Ingredients
- 2 Buttery Pie Crusts, unbaked
- 2 pounds (5 medium) ripe pears, cored and cut into ¾-inch pieces
- 2 tablespoons honey
- 2 tablespoons white grape juice
- 1 pinch salt
- 2 cups frozen raspberries
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 7 tablespoons natural cane sugar
- 1 egg, beaten
- 2 tablespoons milk
Instructions
- Preheat oven to 350°. On a lightly floured surface, roll out one pastry disk to make an 11-inch round crust. Fit into a 9-inch pie plate. Fold edges under and crimp decoratively. Bake crust until golden, about 25 minutes. Cool on rack.
- While crust is cooling, combine pears, honey, grape juice, and salt in a medium pan. Cook over medium heat, stirring frequently, until pears are tender, about 5 minutes. Transfer to a large mixing bowl and let cool. Add raspberries, vanilla, flour, and 6 tablespoons sugar; stir gently to blend. Transfer filling to pie crust. Roll out second pastry disk and arrange on top of pie. Fold edges of top crust over bottom crust, press edges together, and crimp. Cut eight slits, about 1½ inches long, in top crust, radiating outward from the center.
- In a small bowl, beat together egg and milk to make glaze. Brush crust with glaze and sprinkle with remaining sugar. Bake 30 minutes; then cover edges with foil. Continue baking 30–40 minutes more, until crust is golden brown and filling is bubbly. Serve warm or at room temperature.
Notes
PER SERVING: 489 cal, 16g fat (4g mono, 1g poly, 11g sat), 69mg chol, 7g protein, 76g carb, 7g fiber, 179mg sodium
