"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pear Raisin Pie Recipe

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This recipe for Pear Raisin Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Wednesday, November 12, 2008


For the lattice crust:
1 recipe Classic Pie Crust
2 tablespoons milk
3 tablespoons finely chopped walnuts mixed with 1 tablespoon sugar

For the filling:
3 pounds firm, ripe pears, like Bartletts, peeled, cored, cut into 3/4-inch slices, and then halved
3/4 cup raisins
2/3 cup packed dark or light brown sugar
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch ground mace
Pinch salt
1/2 cup bourbon
3 tablespoon's cornstarch

Position racks in the low and middle spots of the oven and set a foil-lined baking sheet on the lower rack to catch any drips. Heat the oven to 425F.

Make the filling
In a large saucepan, combine the pears, raisins, brown sugar, lemon zest, juice, cinnamon, cloves, mace, salt, and all but 2 tablespoons of the bourbon. Cook over medium-high heat, stirring gently until the sugar is dissolved and the pears begin to release some liquid, about 4 minutes. Mix the cornstarch with the remaining 2 tablespoons bourbon; add this to the pears. Bring to a boil, stirring frequently, and cook until the liquid is clear, about 1 minute. Cool the filling to room temperature.

Assemble the pie
Meanwhile, roll out one disk of the dough and line a 9-inch pie pan. Trim the excess to 3/4 inch from the plate's outer edge. Cover with plastic wrap and set aside. Roll out the other disk and assemble the lattice (see photos). Remove the plastic from the bottom shell and fill it with the cooled pear mixture. Transfer the lattice to the pie, sealing the edges. Brush the lattice with the milk and sprinkle the nut and sugar mixture over the pie. Bake at 425F until the pears are just tender when pierced with a knife, 50 to 55 minutes If the lattice browns too quickly, tent the pie with foil.

1. See the instructions for a lattice crust in Classic Pie Crust to get set up. Fold back every other bottom strip, starting closest to you. Slightly right of center, lay one top strip vertically. 2. Unfold the folded strips and fold back the other three strips. Lay a second top strip 3/4 inch to the left of the first. 3. Unfold the folded strips. Now fold back alternating strips on the right, starting at the top. Lay a strip 3/4 inch to the right of the center strip; unfold the folded strips. Repeat left and right with the rest of the strips. 4. Dab a little water between the strips where they overlap, pressing gently to seal. Cover loosely with plastic and put the baking sheet in the fridge for 20 minutes. 5. Remove the lattice from the fridge and put your palm under the parchment at the center of the lattice. Lift the paper and invert the lattice onto the filling. 6. Trim the crust, leaving a 1/2-inch margin from the edge of the pie pan. Press the edges together, fold them under, pinch-crimp, and bake.

Number Of Servings:
Number Of Servings:
9 inch pie
Personal Notes:
Personal Notes:
I got this recipe from www.taunton.com/finecooking/recipes




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