If you are looking for a wonderful dessert to finish off dinner, here is a recipe that will do the job. Combine the sweetness of pears with the tartness of raspberries in this cobbler pie that will remind you of your grandmother’s fruit cobblers. While you can use thawed, well-drained raspberries in this recipe, you will need fresh pears to make the best of this recipe.
Pear-Raspberry Cobbler Pie
Pre-heat oven to 425 degrees Fahrenheit
* 2 cups of flour
* 2 teaspoons of salt
* 1 cup of shortening or butter flavor shortening
* 4 to 6 tablespoons of cold water
In a dry bowl, mix the salt and flour together until well blended. Slowly add the shortening. Using a fork work the shortening into the flour mixture. The mixture will start to form small balls of batter. Start adding the water one tablespoon at a time. Make sure the water is really cold for best results. You only want to add enough water to make the dough easy to roll out.
Line the crust with foil or parchment paper and fill the crust with dried beans or pie weights to keep the piecrust from bubbling up and leaving holes in the crust. If you cover the edges of your piecrust with narrow strips of foil, you can prevent the edges from getting to brown. Bake for 7 minutes or until the crust is golden brown. Remove the piecrust from the oven and place on a cooling rack until it is completely cooled. This will take roughly 15 minutes
* 4 cups of fresh pears sliced
* 3 cups of fresh raspberries
* 1 cup of sugar
* ¼ cup of lemon juice
* 2 teaspoons of cinnamon
* 2 teaspoons of nutmeg
* ¼ cup of flour
* 2 tablespoons of butter
In a dry bowl, mix the flour, cinnamon, nutmeg, and sugar until they are well blended. To this mixture add the lemon juice and stir until the sugar is dissolved. Add the pears and gently blend to cover the pears with the mixture. Add the raspberries to the mix and blend gently so not to crush the berries. Pour the mixture into the prepared piecrust. Soften the butter and dot the top of the cobbler mixture with the butter. Spread it around the mixture to distribute the butter. Next, make the top of the cobbler.
• 2 cups of flour
• 1 cup of shortening or butter flavor shortening
• 2 tablespoons of sugar
• 3 teaspoons of baking powder
• 1 teaspoon of salt
• 1 cup of milk
Add the flour, sugar, baking powder and salt into a dry bowl and mix thoroughly. To this mixture add the shortening and work a fork through the mixture as you did in making the pie crust. When the mixture starts to form small balls it is time to add the milk. Add the milk one tablespoon at a time until the mixture is easy to roll out.
Flour the counter top or table and roll out the dough. Once the dough is rolled out, cut it into strips of dough. Take the strips of dough and place them on the top of the cobbler pie in a criss-cross or lattice pattern,.
Place the pie in the oven and bake for 30 minutes or until the top crust is lightly brown and flakes with a fork. Because the top crust contains baking powder, it will have a lighter texture and will rise slightly.
If you prefer your pie with a crisp topping instead of the piecrust topping, you might prefer this recipe, which also uses pre-prepared piecrusts.
1 box refrigerated pie crusts, softened as directed on box
Heat the oven to 425°F. After the piecrust is softened, unroll it onto a flat surface, gentle place in a 9 inch glass pie pan. Line the crust with foil or parchment paper and fill the crust with dried beans or pie weights to keep the piecrust from bubbling up and leaving holes in the crust. If you cover the edges of your piecrust with narrow strips of foil, you can prevent the edges from getting to brown. Bake for 7 minutes or until the crust is golden brown. Remove the piecrust from the oven and place on a cooling rack until it is completely cooled. This will take roughly 15 minutes.
3 ripe pears, peeled, cored, thinly sliced (about 3 cups)
2 cup fresh raspberries (thawed and well-drained frozen raspberries can be substituted)
1 tablespoon lemon juice
1/3 cup granulated sugar
3 tablespoons cornstarch
In a large bowl add the pears and raspberries, gently blending them together. Sprinkle the sugar, cornstarch and lemon juice over the fruit. Mix the filling until all the ingredients are thoroughly mixed. It is important to stir gently to prevent breaking up the pears or crushing the raspberries. Using a large spoon, place the fruit mixture into the piecrust.
1 cup old-fashioned or quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup butter or margarine, softened
Note: Either old-fashioned or quick-cooking oats can be used in this recipe. The difference in the two is that the old-fashioned oats are larger and give more texture and flavor to the crumb topping.
In a large, dry bowl mix the oats, flour, brown sugar and cinnamon until they are thoroughly mixed up. Add the butter and use an electric mixer on medium speed to blend the butter into the dry ingredients. The mixture will be done when it is crumbly. Take the crumbs and spread them out evenly over the pie filling.
Place the pie on a cookie sheet to cook; covering the cookie sheet with foil will make cleanup easier if the pie bubbles over. For the first 15 minutes, bake the pie at 425°F, covered in foil. Reduce the heat to 375°F and cook for another 45 minutes, the fruit filling will be bubbling when it is ready. Take the foil off the pie and continue cooking for another 20 minutes or until the topping is golden brown. Remove the pie from the oven and set on a cooling rack. It will take 2 to 3 hours for the pie to be completely cool.
This cobbler pie will bring back the feelings of the “good old days”. It uses mostly fruit with only a small amount of sugar, which makes the recipe good for almost anyone. You can serve it plain or dress it up with vanilla ice cream. A wonderful taste treat will bring many requests to “Make it again”.