Desserts

Rasp-Peary Pie

Rasp-Peary Pie

Ingredients

3/4 cup oats
1/2 cup dark brown sugar plus 2/3 cup dark brown sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of salt
2 tablespoons butter, chilled and cut into small pieces
3 cups Anjou pears, peeled and cubed
2 cups fresh raspberries
2 1/2 tablespoons cornstarch
1 unbaked 9-inch deep-dish pastry shell

Instructions

Preheat oven to 350F degrees. Prepare streusel topping by combining oats, 1/2 cup brown sugar, cinnamon, nutmeg and salt in medium bowl.

Cut in butter with pastry blender until mixture becomes coarse meal. Prepare filling by combining pears, raspberries, 2/3 cup brown sugar, and cornstarch in large bowl. Toss well to combine. Spoon pear mixture into pastry shell. Sprinkle streusel over fruit mixture.

Bake for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on wire rack before serving.

http://bakedchicago.com/rasp-peary-pie/

12 Comments

Leave a Reply