So I still have some pears left over, as well as some frozen raspberries that have been sitting in my freezer for who-knows-how-long.What a coincidence! I just happened to find this recipe at the same time… Yes, the recipe was for apples and blueberries, but small stuff like that won’t stop me! >:)
The magazine picture didn’t seem to have much berry in it… Mine, on the other hand, oozed with berry juice 🙂
Also, I detest shopping. I didn’t have slivered almonds, so I cut some blanched almonds finely. I didn’t have lemons for lemon juice, so I used apple cider vinegar. They’re both acidic and slightly sweet, right?
Actually, the recipe was really easy. I highly recommend letting the pie cool before serving it; otherwise it’s still very fragile and falls to bits.
Pear and Raspberry Pie
Recipe from Woolworths Fresh Magazine, issue 96
2 cups plain flour
1 cup brown sugar
2 tsp ground cinnamon
250g unsalted butter, chopped
4 Beurré Bosc pears (400g), peeled and thinly sliced
2 Tbs apple cider vinegar (or lemon juice, or another sweet, acidic liquid)
125g raspberries (or blueberries, etc)
1/4 cup slivered almonds
In a food processor, combine flour, sugar, 1 tsp cinnamon and butter.
Reserve 1 cup of mixture for the topping. Press the remainder over the base and 3cm up the sides of a 20cm tin.
Chill in the refrigerator.
Pour the vinegar over the sliced pears to prevent browning.
Add raspberries and remaining cinnamon, and stir well.
Layer pear mix over the pie base, pressing down firmly.
Crumble the reserved topping over the top, and then sprinkle almonds over.
Cook 70 minutes at 180°C.
Cool in tin before serving.