Celebration Pear–Berry Pie

Yield
Makes 8 to 12 servings.
Course
Preparation Method
Credit
–Amy Freeze, Avon Park, Florida
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FILLING:

Ingredients
6 Anjou pears, peeled, cored, and sliced
1 quart fresh strawberries, hulled and sliced
1 pint fresh raspberries
1 tablespoon lemon juice
1 1⁄2 teaspoons vanilla extract
1⁄2 teaspoon ground ginger
1 tablespoon orange zest
4 tablespoons orange blossom honey
1⁄4 cup sugar
1⁄4 cup powdered sugar
3 tablespoons cornstarch
Instructions

Preheat oven to 375°F. 

In a bowl, toss sliced pears, strawberries, and raspberries with lemon juice. Add remaining ingredients and stir gently to combine. Set aside.

CRUST:

Ingredients
2 2⁄3 cups all-purpose flour, chilled
1 teaspoon salt
1 cup shortening, chilled
8 to 10 tablespoons ice cold water
1 egg
1 tablespoon water
Instructions

In a bowl, combine flour and salt. Using two knives or a pastry blender, cut shortening into the flour. Gradually add water until a dough forms. Divide dough into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1⁄8 inch thick. 

Place one piecrust into a 9-inch pie plate; finish the edges. Pour fruit filling into it.

Cut out leaf shapes from the second piecrust and arrange them over the top of the fruit.

Mix the egg with 1 tablespoon of water and brush over leaves and edges of the pie. Bake for 45 minutes, or until crust is golden brown and the filling bubbles in the center.

About The Author

Jenn Freeman

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