I came across this recipe for raspberry pear pie years ago when planning for holiday baking. We had a large raspberry patch at my parents’ house. Every summer, we would freeze gallons of berries (after first making around 100 pints of jam). We also had an aunt who send us a large box of pears for Christmas. I took a chance on this recipe in an effort to use up some pears. It turned out to be a chance worth taking. To this day, raspberry pear is my favorite pie.
I was browsing through one of my dad’s cookbooks today and found this recipe that I had printed out for him. It made me smile that he kept it, stuck in the section on eggs. Piggly Wiggly had some perfectly ripe pears, so it seemed a bit too much like fate to not make raspberry pear pie this weekend.
Ingredients
Instructions
A lattice top works well for this pie as it is fairly moist. The lattice top allows for excess moisture to evaporate, resulting in a nicely set pie. Feel intimidated by a lattice top? Check out this tutorial by Sally’s Baking Addiction. This pie is also perfect for cutouts. Grab some cookie cutters and cut shapes from your rolled out crust. Layer the cutouts on top of the filling, leaving gaps for venting.