Tuesday, October 28, 2014
Raspberry Pear Pie
1 1/2 cup Bobs Red Mill gluten Free all purpose flour
1/2 cup softened butter
2 tbsp cold water
Mix flour with shortening until clumpy then add water and nead with hand until smooth. Then roll out with pin to make pie crust.
8 red pears
1 1/2 cup fresh or frozen raspberries
1/4 cup sugar
1/4 cup butter
Scrub and cut pears. In large sauce pan melt butter and sauté pears, add raspberries and continue stirring. Add sugar while mixing raspberries into what becomes a red sauce with the pears. Then pour into pie crust. Bake at 375 for 60 minutes, let the pie cool at least 30 min or more so any pie juices will thicken. Serve at room temperature or slightly warm.