Raspberry, Rhubarb And Pear Pies

Recipe Ingredients

2		All Ready Pie Crusts - (15 oz ea)
2		Frozen unsweetnd raspberries - (12 oz ea) - partially thawed
1 1/3 lbs	605g / 21oz	Fresh rhubarb - trimmed, and
		Cut into 1" pieces
		= (or a 20-oz pkg frozen rhubarb,
		Partially thawed)
4 cups	584g / 20oz	Diced peeled cored pears - (abt 3 med)
2 1/3 cups	461g / 16oz	Sugar
3/4 cup	46g / 1.6oz	All-purpose flour - plus
2 teaspoons	10ml	All-purpose flour
		Grated peel of 2 oranges
1 tablespoon	15ml	Ground cinnamon
1		Egg - beaten with
2 tablespoons	30ml	Milk - for glaze
		Sugar - for sprinkling
		Vanilla ice cream or frozen yogurt

Recipe Instructions

Preheat oven to 425 degrees. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all-purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.

Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured-side down in separate 10-inch-diameter pie dishes or 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts.

Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.

Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

This recipe yields 2 pies.

Source:
Bon Appetit, April 1992

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