Pear - Raspberry Pie (4 star)

9
9/16/11

We had our 18th annual DOI BBQ Friday night, except it wasn't a BBQ. It was raining hard so we had to move it inside at our house. As usual the family rallied (especially Kerry) by cleaning the house in record time. I tried to get loaner tables and chairs from the church but the Major's were using them for a High Priest Group Party so we prevailed on our neighbors the Cleggs who are some of our favorite people (thanks to Abby for hauling chairs). We borrowed their tables and chairs and had it set up before everyone came.

I'm trying to use fruit in season so when Kerry's parents, brought us fresh raspberries I thought of one of our favorite pies Pear-Raspberry. Unfortunately we only had two ripe pears on the tree so we made a quick run to the store for more. It's a great pie, we didn't have enough time to let it set up properly but it was still good. We served it at the BBQ with vanilla ice cream. The BBQ was great, andit was really nice to have everyone over.

Kent, Chris, and Lee with Pear-Raspberry Pie

Fresh Pear-Raspberry Pie

Filing
6 cups fresh peeled and sliced pears
2 cups fresh raspberries
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ginger
1/3 cup cornstarch

Modified Epicurious Buttermilk Pie Crust
2-1/2 cups flour
2 tablespoon sugar
1/2 cup butter
1/2 cup shortening
1/4 cup buttermilk

Prepare pastry in food processor and refrigerate until ready to cook.

Combine pears raspberries, lemon juice, lemon zest, and ginger in bowl. Mix remaining ingredients together then gently add to fruit. Roll out pastry, line pie plate and add filling. Cover with lattice top. Cook at 400 F for 25 minutes, reduce heat to 375  F and cook another 30 minutes or until filing is bubbling thickly.