This fruit combination is a wonderful tribute to summer.
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Crust
1 cup all-purpose flour
18 teaspoon salt
13 cup cold Land O Lakes® Butter, cut into chunks
3 to 4 tablespoons cold water
Filling
5 medium (5 cups) pears, peeled, cored, cut into 1-inch pieces
2 tablespoons orange juice
12 cup all-purpose flour
12 cup sugar
12 teaspoon ground cinnamon
1 (6-ounce) package fresh raspberries
Topping
12 cup all-purpose flour
13 cup firmly packed brown sugar
13 cup chopped pecans
14 cup cold Land O Lakes® Butter, cut into chunks
STEP 1
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.
STEP 2
Heat oven to 400°F.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
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.
- Frozen raspberries can be substituted for fresh berries.
- If your pears are very firm or under-ripe, place in paper bag at room temperature for a day or two. This will greatly improve the flavor of the pears.
