Raisin Pear Pie


2 cups raisins
1 cup ripe pears, peeled, cored and diced
1 1/2 cups water
4 tablespoons orange juice
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons butter
2 unbaked pie crusts


Bring water and juices to a boil. Add raisins and diced pears. Simmer 10 minutes. Combine sugar and cornstarch together and then add to raisin mixture, stirring constantly. Cook until mixture comes to a boil and is clear. Cool slightly.

Pour into unbaked pie shell. Dot with butter and top with crust. Crimp edges. Cut vent holes. Brush the top with cream or canned milk, and lightly dust with a little sugar. Bake at 450°F  for 10 minutes, then reduce heat to 350°F. Bake for about 25 minutes more, or until crust is nicely browned.

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