Raspberry Pear Pie

Since I started this blog, I have slowly realized that I prefer to use paper instead of the internet for my recipes. It's more fun to rip old papers and use them as bookmarks than to bookmark internet pages and search all your saved links for the one recipe you have all the ingredients for. I'll still do Pinterest recipes, but I have more fun with books.

Now, time to talk about the first recipe that I can call mine.

I'm not a pie eater, but I like to make them. I found this one in a book my mom picked up years ago, and altered it a little to make it easier to make. Since Thanksgiving usually has pie, I say that this is technically season-appropriate.

RECIPE

- 3 pears, skinned and chopped. Canned pears won't work.
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar (3/4 cup for extra sweet pie)
- 3 tablespoons flour
- 1/2 tablespoon cornstarch
- 1 cup partially-thawed frozen raspberries
- 1 deep dish pie crust

Cover the pears with the lemon juice and vanilla. Add the flour, sugar, and cornstarch, and mix it as much as you can while keeping the pears as solid as possible. Pour half of the mixture into pie crust. Add the raspberries, then the second half of the pear mix.

For the top crust, mix 1 cup of brown sugar, 1 cup of flour, and 1/4 cup of butter in a mixer and cover the pie with that. Bake the pie at 400*F for 45 or 50 minutes, or until the crust browns. This pie gets better after a day or so, or at least that's what my mom tells me.

When the pie is finished baking, it should look like this:

And on the inside, it should look like this:

It took me a while to not make the pie runny, or too sweet, but I got it right this time. I have more recipes that I've altered from books and magazines, so there should be more that I'm going to post here. I even have recipes that aren't desserts.

Updates will probably be a little more frequent now. I'll finally deserve to have a food blog.