Raspberry And Pear Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup vegetable shortening, cut into pieces (crisco)
• 1/2 cup ice water
• 6 tablespoons whole wheat flour
• 2 1/2 lbs pears, peeled, cored and cut into 1/2 inch pieces
• 2 cups raspberries
• 1 cup sugar
• 1/3 cup flour
• 1 egg, beaten
• 1 tablespoon sugar

Recipe

• 1 to make crust, combine 2 1/2 cups flour and salt in a large bowl. cut in the butter and shortening until coarse meal forms. mix in enough water to form soft dough.
• 2 sprinkle board with 2 tablespoons whole wheat flour. turn dough onto board and divide in half. wrap each half in plastic and refrigerate for at least 45 minutes.
• 3 to make filling: combine pears, raspberries, 1 cup of sugar and 1/3 cup flour in a bowl, stir to combine. let stand at least 30 minutes, stirring occasionally.
• 4 preheat oven to 400°f.
• 5 sprinkle pastry board with 2 tablespoons whole wheat flour. roll one of the pastry halves into a 14-inch diameter round and then transfer to a 10-inch pie pan. spoon filling into crust.
• 6 sprinkle board with 2 tablespoons whole wheat flour and roll second pastry half into a rectangle 1/8 inch thick and then cut it into 2-inch wide strips.
• 7 arrange strips on top of pie in lattice pattern, leaving over hang.
• 8 trim crust and strips to about 1/2 inch over hang.
• 9 fold lower crust over strip, pinching to seal and then crimp edges as desired.
• 10 put pie on top of baking sheet in case of spillovers and hen bake for 30-40 minutes. brush pie with egg and then sprinkle with 1 tablespoon sugar. continue baking another 10-15 minutes or until golden.
• 11 cool on rack.