Raspberry Pear Pie
Autumn's harvest of Anjou, Bosc, and Bartlett pears gets a colorful lift from juicy raspberries.
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Cooking tools:
- Pie dish
- Pastry brush
- Mixing bowl
- Whisk
- Oven
- Aluminum foil
- Cooling rack
Ingredients
- 2 Light and Flaky Crusts (unbaked)
- 2 pounds (5 medium) pears, cored and cut into 3/4-inch pieces
- 2 tablespoons honey
- 2 tablespoons grape juice
- 1 pinch salt
- 2 cups frozen raspberries
- 1/4 cup all-purpose flour
- 7 tablespoons unrefined cane sugar
- 1 egg, beaten
- 2 tablespoons milk
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