Ingrédients pour Raspberry And Pear Pie
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- Unsalted Butter
- Vegetable Shortening
- Ice Water
- 2 tablespoons whole wheat flour (for dusting)
- 4 medium ripe pears (about 4 cups sliced)
- 2 cups fresh raspberries
- 1 tablespoon granulated sugar (for topping)
- 1 large egg
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Comment préparer Raspberry And Pear Pie
- **Make the Crust:** Whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) unsalted butter and 1/2 cup vegetable shortening, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface (using 2 tablespoons whole wheat flour). Divide the dough in half.
- Wrap each half in plastic wrap and refrigerate for at least 45 minutes.
- **Make the Filling:** While the dough chills, peel, core, and slice 4 medium ripe pears (about 4 cups sliced). Gently combine the pears, 2 cups fresh raspberries, 1 cup granulated sugar, and 1/3 cup all-purpose flour in a large bowl. Stir until well combined. Let stand for at least 30 minutes, stirring occasionally to allow the pears to release their juices.
- **Assemble the Pie:** Preheat oven to 400°F (200°C). On a lightly floured surface (using 2 tablespoons whole wheat flour), roll out one half of the dough into a 14-inch circle. Carefully transfer it to a 10-inch pie plate.
- Pour the pear and raspberry filling into the pie crust.
- Roll out the remaining dough into a 1/8-inch thick rectangle. Cut into 2-inch wide strips.
- Arrange the strips over the filling in a lattice pattern, allowing some overhang.
- Trim and crimp the edges of the crust, creating a decorative edge. Fold the bottom crust over the strips, pinching to seal.
- Place the pie on a baking sheet to catch any spills.
- Bake for 30-40 minutes.
- Whisk 1 large egg with 1 tablespoon of water and brush it over the top crust.
- Sprinkle with 1 tablespoon of granulated sugar.
- Continue baking for another 10-15 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
1345g
Fat
378g
Carbs
240g
