Pear Raspberry Coconut Crumble Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
The Philadelphia Inquirer made this recipe available in its Sunday food section last week. Christine McHale (The Pie Lady) from nearby Moorestown, NJ says she has the most fun coming up with combinations . This one sounds like a winner! Read more ! Ingredients:
crust |
1 1/4 cups flour |
1/2 teaspoon salt |
3/4 cup vegetable shortening |
1/4 cup cold butter |
4 to 5 tablespoons ice water |
filling |
6 to 7 firm but ripe bartlett pears, peeled and sliced |
1 cup fresh or frozen raspberries |
3 tablespoons tapioca |
zest of 1 medium orange |
1/4 teaspoon cinnamon |
3/4 cup granulated sugar |
1 tablespoon fresh lemon juice |
topping |
8 tablespoons butter |
2/3 cup granulated sugar |
1 scant cup flour |
1/3 cup sweetened coconut |
Directions:
1. First, you KNOW you can buy a crust OR make your own recipe. That said, here's The Pie Lady's crust:
2. CRUST:
3. Adjust oven rack to middle position and preheat to 350 degrees F.
4. Sift flour and salt into a large bowl.
5. Cut the shortening and butter into the flour until mix resembles coarse meal.
6. Sprinkle in ice water a tablespoon at a time and toss with a fork, stirring until dough gathers into a ball.
7. Transfer to a lightly floured pastry cloth.
8. Flatten slightly with your hand.
9. Roll dough with rolling pin to a 14 circle.
10. Turn dough into a 9 pie plate.
11. Fold edges over and flute as desired.
12. Set aside.
13. FILLING:
14. Combine sliced pears with tapioca, orange zest, cinnamon lemon juice and salt.
15. Gently mix the sugar and raspberries into the pear mixture.
16. TOPPING:
17. Combine flour and sugar in a large bowl and cut in butter until mixture is in small pieces.
18. Add the coconut and mix gently to combine.
19. Transfer the pear mixture into the unbaked pie shell and sprinkle with topping.
20. Bake for about 50 to 60 minutes until juices are bubbling and topping is golden brown.
|
|