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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Recipe Information
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)
Instructions
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.
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.
Preheat your oven to 190°C (375°F).
In a medium bowl, toss together the diced pears, fresh raspberries, brown sugar, cornstarch, lemon juice, and ground cinnamon. Set aside.
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.
Fill the pie crust evenly with the raspberry and pear mixture.
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.
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.
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.
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
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 23.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
