Raspberries and pears cobbler Pie (I go to a Picnic)

Louise from  Month of a Edible Calebrations always  invite to a picnic to 1st July of all the picnic goodies that everyone has brought.I love Louise she is fun, smart and adorable, thanks for invite me, here rain but Im happy to be in this picnic.

 And you can see what we are bringing for our picnic ...
My letter this year is R

I'm going for a picnic and I'm bringing ...

Raspberries and pears cobler Pie

A - Artichokes Steamed and Dressed with Mayonnaise

B - Baked Beans

C - Cauliflower Tabbouleh

D - Dunkin' Donuts ~ With Maple syrup & Honey Frosting

E - Eggplant Casserole

F - Frosty Summer Salad with Cranberry, Pineapple & Beets

G - Goat Cheese Mixed green Salad with Cocoa Nibs

H - Halibut and Salsa Verde

I - Iced Coffee Two Ways

J - Jubilee Sandwich

K - Key Lime and Ambarella Juice

L - Limoncello Biscotti

M - Mini Meringue Kisses

N - Nougat Brownies

O - Ozark Pudding

P - Paletas de Chabacano y Manzanilla

Q - Quinoa Salad

R Raspberries and pears cobbler pie

S - Strawberry & Kiwi Chocolate Tart

T - Thai Fish Cakes in Pita Pockets

U - Udon salad with honey sesame lime dressing

V Vegetable Salad with Lime Dressing

W Watermelon With Fresh Mint and Lime

X Xim Xim de Galinha

Y Yam Bake

ZZuchinni & Pineapple Bread and Zucchini Many Ways

Ingredients

 Pie Crust

2 1/2 cupsall purpose flour

1 teaspoon of salt

1 tablespoon granulate sugar

1 cup unsalted butter chilled and cut in pieces

1/2 cup (or more) ice water

Method

In a bowl or food processor place the floursalt and sugar until combined.

Add the butter until the mixtures resembles coarse meal.

Pour water in a slow steady stream through until the dough just holds together when pinched. If necessary add more water.

Make a ball with the dough Duvide the ball in half.

Flattening into a disk.cover and refrigerate aout 30 minutes.
Remove one portion of the dough and roll the pastry.

Put in a 23 cm. pie pan and refrigerate by a while before filling the berrie.

Reserve the second pastry and after with a cookie cutter cut strips and place for a while in a paper line baking sheet and refrigerate

Filling

• 4      firm-ripe Anjou pears
• 1/2 cup sugar
• 2 tablespoon cornstarch
• 2 container  fresh raspberries
• 1/2 cup(s) flour
• 1 tablespoon(s) sugar
• 1/4 teaspoon of salt 
• 1/2 cup of butter

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Method

1. Heat oven to 190°c  Line a 23 cm pie plate with pie crust  ; fold edge under without fluting.
2. Peel, halve, core and slice pears; toss with sugar and cornstarch in large bowl. Fold in raspberries. Mound filling in pie shell.
3. Cobbler Topping: Mix flour, sugar, butter and salt in medium bowl. .

Place the cobbler over the fruits and then the lattices made with the dough
Bake 20 minutes, then reduce heat to 170º° and bake 20 minutes longer until topping is a deep golden color and filling bubbles slightly in center. Cool at least 1 hour before serving




PRINT RECIPE HERE

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EN ESPAÑOL

Pie de frambuesas y peras