Raspberry Pear Pie

Fresh pears and frozen raspberries combine to make a luscious dessert.

6 large fresh pears
1 tablespoon lemon juice
1 10-oz package frozen red raspberries, thawed
1 cup sugar
1/2 cup flour
1/4 teaspoon ground cinnamon
Pastry for a 2-crust pie
3 tablespoons butter or margarine

Oven: 400 degrees

Peel, quarter, core, and thinly-slice pears into a large bowl. Drizzle lemon juice over top, then toss to coat well. Add raspberries, including the syrup. Mix sugar, flour, and cinnamon in a small bowl. Sprinkle over fruit then toss to mix well.

Prepare piecrusts from a packaged mix or your own favorite recipe. Roll out half to a 13-inch round on a floured pastry cloth or board. Fit into a deep 9-inch plate. Trim overhang to a half-inch. Spoon filling into crust and dot with butter.

Roll out remaining pastry to an 11-inch round. Cut several slits near the center to let steam escape. Place over filling and trim overhang to a half-inch. Turn edges under, flush with rim then flute to make a stand-up edge. Bake for one hour or until juices bubble up and pastry is golden. Remove and cool several hours on a rack before serving. Makes one 9-inch pie.

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