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| Pear Raisin Pie |
This was inspired by a friend’s Raisin pie. Pears are added for added texture
and another flavor.
Ingredients
1 recipe your favorite pie crust
2 tablespoons milk
3 tablespoons finely chopped black walnuts mixed with 1 tablespoon sugar
For the Filling:
3 lb. firm, ripe pears, like Bartletts, peeled, cored, cut into 3/4-inch slices, and then
halved
3/4 cup raisins
2/3 cup packed dark or light brown sugar
1 teaspoon grated lemon zest
2 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch ground mace
pinch salt
1/2 cup bourbon
3 tablespoons cornstarch
Method
Position racks in the low and middle spots of the oven and set a foil-lined baking
sheet on the lower rack to catch any drips. Heat the oven to 425.
For the filling:
In a large saucepan, combine the pears, raisins, brown sugar, lemon zest, juice,
cinnamon, cloves, mace, salt, and all but 2 tablespoon of the bourbon. Cook over
medium-high heat, stirring gently until the sugar is dissolved and the pears begin to
release some liquid, about 4 min. Mix the cornstarch with the remaining 2
tablespoons bourbon; add this to the pears. Bring to a boil, stirring frequently, and
cook until the liquid is clear, about 1 minute. Cool the filling to room temperature.
To assemble:
Roll out one disk of the dough and line a 9-inch pie pan. Trim the excess to 3/4 inch
from the plate's outer edge. Cover with plastic wrap and set aside. Roll out the other
disk and assemble the lattice as directed above. Remove the plastic from the bottom
shell and fill it with the cooled pear mixture. Transfer the lattice to the pie, sealing as
described above. Brush the lattice with the milk and sprinkle the nut and sugar
mixture over the pie. Bake at 425 degrees F until the pears are just tender when
pierced with a knife, 50 to 55 min. If the lattice browns too quickly, tent the pie with
foil.
and another flavor.
Ingredients
1 recipe your favorite pie crust
2 tablespoons milk
3 tablespoons finely chopped black walnuts mixed with 1 tablespoon sugar
For the Filling:
3 lb. firm, ripe pears, like Bartletts, peeled, cored, cut into 3/4-inch slices, and then
halved
3/4 cup raisins
2/3 cup packed dark or light brown sugar
1 teaspoon grated lemon zest
2 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch ground mace
pinch salt
1/2 cup bourbon
3 tablespoons cornstarch
Method
Position racks in the low and middle spots of the oven and set a foil-lined baking
sheet on the lower rack to catch any drips. Heat the oven to 425.
For the filling:
In a large saucepan, combine the pears, raisins, brown sugar, lemon zest, juice,
cinnamon, cloves, mace, salt, and all but 2 tablespoon of the bourbon. Cook over
medium-high heat, stirring gently until the sugar is dissolved and the pears begin to
release some liquid, about 4 min. Mix the cornstarch with the remaining 2
tablespoons bourbon; add this to the pears. Bring to a boil, stirring frequently, and
cook until the liquid is clear, about 1 minute. Cool the filling to room temperature.
To assemble:
Roll out one disk of the dough and line a 9-inch pie pan. Trim the excess to 3/4 inch
from the plate's outer edge. Cover with plastic wrap and set aside. Roll out the other
disk and assemble the lattice as directed above. Remove the plastic from the bottom
shell and fill it with the cooled pear mixture. Transfer the lattice to the pie, sealing as
described above. Brush the lattice with the milk and sprinkle the nut and sugar
mixture over the pie. Bake at 425 degrees F until the pears are just tender when
pierced with a knife, 50 to 55 min. If the lattice browns too quickly, tent the pie with
foil.