Raspberry Pear Pie
Indulge in the irresistible flavors of a homemade Raspberry Pear Pie, a fruit-filled dessert that perfectly balances sweet and tangy notes. This show-stopping pie features a flaky, buttery crust made from scratch and a vibrant filling of juicy pears and fresh raspberries, enhanced with warm cinnamon and a touch of lemon juice for brightness. The filling becomes lusciously thick and bubbling thanks to a hint of cornstarch, creating the ultimate slice of fruity perfection. Whether you opt for a classic double crust or a decorative lattice design brushed with an egg wash and sprinkled with coarse sugar, this pie is a feast for both the eyes and the taste buds. Perfect for holidays, gatherings, or any time you want to elevate your dessert game, this Raspberry Pear Pie is a celebration of seasonal fruits in their sweetest, most delightful form.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cups Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 4 Fresh pears (peeled, cored, and thinly sliced)
- 2 cups Fresh raspberries
- 0.5 cups Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoons Ground cinnamon
- 1 tablespoon Lemon juice
- 1 Egg (lightly beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C).
In a large bowl, combine the sliced pears, raspberries, brown sugar, cornstarch, ground cinnamon, and lemon juice. Mix gently until the fruit is evenly coated.
On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges, leaving about a 1-inch overhang.
Pour the fruit filling into the prepared pie crust, spreading it out evenly.
Roll out the second disc of dough and place it over the filling. Trim the excess, fold the edges under, and crimp to seal. Alternatively, cut the dough into strips to create a lattice pattern.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
Using a sharp knife, cut a few small slits in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 563.1 g | 205% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 263.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 265 mg | 20% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1512 mg | 32% | |
*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.
