by Olga, on December 23, 2014
I’ve used some raisins and slightly under-ripe pears for this pie. You may use cranberries or cherries in place of raisins. I made the crust from scratch, but pre-maid store-bought pie crusts are fine for used as well.
To prepare a crust shell, use ingredients for crust: put flour on working surface, mix it with salt, add butter cutting it with a knife or two, until it forms crumbs.
Add water and mix well forming a ball.
For the filling (use ingredients for filling): In a large bowl combine pears, sugar, lemon juice and corn starch. Toss gently to combine.
Between two layers of wrapping plastic roll the dough into a circle in diameter of your baking form, leaving extra for a border around. I’ve used 9inch diameter form.
Take one plastic wrap off from the dough.
Carefully transfer the dough, uncovered side to the baking form. Take the other plastic wrap off. Lay it out in the form, cutting excess of a dough out around the form.
In a separate bowl combine flour, sugar, butter and lemon zest to prepare crumbs for the topping.
Fold the filling carefully into the pastry shell. Sprinkle some raisins on top.
Cover with prepared crumbs.
Bake in the oven at 350F for about 60 minutes or until bubbly and browny on top.
Serve it with your favorite ice cream.
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