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Pear Raspberry Pie

Crust:

All-Shortening Crust Recipe


Filling:

5 1/2 cups peeled, cored and sliced pears

2 cups raspberries

3/4 cup sugar

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest

1/4 teaspoon ground ginger

2 1/2 tablespoons butter, cut into small pieces


Combine pears, raspberries, sugar, lemon juice, zest, and ginger in a large bowl. Mix well and allow to juice for 10 minutes. Mix in corn starch.


Pour fruit mixture into unbaked pie shell. Cover with pie crust and bake at 400 degrees for 25 minutes. Reduce heat to 375 and bake for 35 - 40 minutes or until filling bubbles. Remove from oven and allow to cool.