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raspberry pear pie

Contributed By: cheryl | See all of cheryl's recipes
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Total Time:  3 Hours
  2 pies
RECIPE INGREDIENTS
3 tablespoons regular cream cheese
1/3 cup crisco
1/3 cup butter
2 cups pastry flour(king Althur) or whole wheat pastry flour
4-6 tablespoons cool water (little water better)
1 tsp salt
Wash and cut up firm pears in slices without skin.  You need enough pears to fill pie pan you are using--so depends on size of pears and pan. Meanwhile take 1 cup fresh washed raspberries, 2 tbsp. flour, 1/2 cup to 1 cup sugar (to taste), 1 tsp. vanilla and mix together.  Add to pears and fill pie pan after 15 minute and removed beads.
Make crumb topping
3/8 cup butter
1 1/4 cup dark brown sugar(can use less)
3 tbsp wheat toasted gern
1 1/4 cup oat flour--all purpose if no oat flour
1 1/2 tsp vanilla
1 tsp salt
DIRECTIONS
mix with pastry blender by hand--form into 2 balls. I do not refrig. but if no pastry flour and use regular flour ok to refrig for hour or so.


this makes 2 bottom shells. I roll out on plastic pastry sheet with flour and marble rolling pin with flour. The circles are marked so you get the right size and with marble rolling pin is easier to make thin crust.


I prefer clay pie pans--fiestaware is favorite. I do not "butter" or oil pie pan--Just fold rolled out crust in half and with rolling move into pie pan, unfold and fiestaware dish has ridge for forming edge. Fill with clay or glass beads and put in 375 degree oven middle rack for 15 minutes.


Wash and cut up firm pears in slices without skin. You need enough pears to fill pie pan you are using--so depends on size of pears and pan. Meanwhile take 1 cup fresh washed raspberries, 2 tbsp. flour, 1/2 cup to 1 cup sugar (to taste), 1 tsp. vanilla and mix together. Add to pears and fill pie pan after 15 minute bake and having removed beads.


crumb topping


mix with fork or pastry blender until forms crumb--spoon on top of filling desired amount. You can freeze extra crumb topping but should use soon.


Bake in 375 oven, middle rack until crust is lightly brown. If crumb topping looks darker than crust, lay piece of alum. foil covering top of pie pan. I also like the oven liners put on the rack below the pie just in case the pie bubbles over as pie is cooking.


Making a pie is really about the fruit and crust. Pears are a soft fruit so you don't want to bake too long or they will fall apart but I hate a pie that the bottom crust isn't done and is soft, so I'm prebaking the crust some. The cream cheese in the crust really helps in the rolling out and getting a thin crust and gives more a fine pastry quality to the crust.


Date Added: 10/19/2009
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