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This fruit combination is a wonderful tribute to summer.
Combine 1 cup flour and 1/8 teaspoon salt in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 30 minutes.
Heat oven to 400°F.
Roll out dough on lightly floured surface to 12-inch circle. Fold into quarters. Place into ungreased 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim pastry to 1/2 inch from edge of pan; fold under. Crimp or flute edge.
Combine pears and orange juice in bowl. Add 1/2 cup flour, 1/2 cup sugar and cinnamon; stir to combine. Gently stir in raspberries. Spoon filling into prepared crust.
Combine 1/2 cup flour, brown sugar and pecans in bowl. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping evenly over filling, pressing down gently.
Bake 45-55 minutes or until juice begins to bubble through edge. Cover with aluminum foil during last 15 minutes of baking, if crust is browning too quickly. Remove from oven; cool at least 2 hours on cooling rack.
Dietary Fiber: 6g
Mike,From the Test Kitchens - The recipe you ask about is Pear & Raspberry Streusel Pie. Hope you make this wonderful fruit pie!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1659
© 2015 Land O'Lakes, Inc.
Am I alone in my love-hate relationship with summertime s’mores? Don’t get me wrong, they are amazing. However, my consumption bliss is short-lived as I try to corral 30 sticky fingers covered in s’more fall-outs before they touch the dog, play in the sandbox, or use my shirt as a napkin.
Am I alone in my love-hate relationship with summertime s’mores? Don’t get me wrong, they are amazing. However, my consumption bliss is short-lived as I try to corral 30 sticky fingers covered in s’more fall-outs before they touch the dog, play in the sandbox, or use my shirt as a napkin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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