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Raspberry, Rhubarb and Pear Pie Recipe

   
 

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     Raspberry, Rhubarb and Pear Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
2 15 oz packages all ready pie crusts
2 12-oz packages frozen unsweetened raspberries, partially thawed
1 ½ lbs. fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20 oz. package frozen rhubarb, partiall
4 cups diced, peeled, and cored pears (about 3 medium)
2 1/3 cups sugar
¾ cup plus 2 teaspoons all purpose flour
Grated peel of 2 oranges
1 tablespoon ground cinnamon
 

Instructions
Preheat oven to 400 degrees F. let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, sugar, ¾ cup flour, grated orange peel, and ground cinnamon in a large bowl. Mix gently
Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour. Place each crust floured side down in separate 10-inch-diameter pie dishes or 9-inch diameter deep-dish pie dishes. Divide the fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 ½ inch long slits in each top crust, radiating from near center. Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 20 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.
Streusel topping variation Instead of topping with regular pie crust, simply cover with the following recipe of streusel. ¾ cup rolled oats ½ cup all purpose flour ½ cup firmly packed brown sugar ¼ teaspoon cinnamon 8 tablespoons chilled butter, cut into ½ inch pieces ½ cup finely chopped walnuts ¼ cup shredded coconut In a medium bowl combine rolled oats, flour, brown sugar, and cinnamon. Add butter and cut in with pastry cutter until crumbly. Add the chopped walnuts and coconut and combine. Sprinkle over pie.
Mini-pie variation- Cut the pie crust in small circles with pastry cutter and press into mini muffin tins. Flute edges. Fill crusts with pie filling and top with streusel. Bake at 400 degrees F. until filling is bubbly and crust is golden brown, about 25-35 minutes.


Originally Submitted
7/12/2010





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