Pear Raspberry Coconut Crumble Pie
From lacrenshaw 15 years ago
- 60 minutes to make
- Serves 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!
Ingredients
- CRUST: shopping list
- 1 1/4 cups flour shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup vegetable shortening shopping list
- 1/4 cup cold butter shopping list
- 4 to 5 tablespoons ice water shopping list
- FILLING: shopping list
- 6 to 7 firm but ripe bartlett pears, peeled and sliced shopping list
- 1 cup fresh OR frozen raspberries shopping list
- 3 tablespoons tapioca shopping list
- Zest of 1 medium orange shopping list
- 1/4 teaspoon cinnamon shopping list
- 3/4 cup granulated sugar shopping list
- 1 tablespoon fresh lemon juice shopping list
- TOPPING: shopping list
- 8 tablespoons butter shopping list
- 2/3 cup granulated sugar shopping list
- 1 scant cup flour shopping list
- 1/3 cup sweetened coconut shopping list
How to make it
- First, you KNOW you can buy a crust OR make your own recipe. That said, here's The Pie Lady's crust:
- CRUST:
- Adjust oven rack to middle position and preheat to 350 degrees F.
- Sift flour and salt into a large bowl.
- Cut the shortening and butter into the flour until mix resembles coarse meal.
- Sprinkle in ice water a tablespoon at a time and toss with a fork, stirring until dough gathers into a ball.
- Transfer to a lightly floured pastry cloth.
- Flatten slightly with your hand.
- Roll dough with rolling pin to a 14" circle.
- Turn dough into a 9" pie plate.
- Fold edges over and flute as desired.
- Set aside.
- FILLING:
- Combine sliced pears with tapioca, orange zest, cinnamon lemon juice and salt.
- Gently mix the sugar and raspberries into the pear mixture.
- TOPPING:
- Combine flour and sugar in a large bowl and cut in butter until mixture is in small pieces.
- Add the coconut and mix gently to combine.
- Transfer the pear mixture into the unbaked pie shell and sprinkle with topping.
- Bake for about 50 to 60 minutes until juices are bubbling and topping is golden brown.
People Who Like This Dish 7
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- chefelaine Muskoka, CANA
- juels Clayton, NC
- lauries Cameron, CA
- bakesalotsabo Pinellas Park, FL
- jeffsgirl Medford, OR
- sunflower48386 White Lake, MI
- mintymommybee Anderson, IN
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The Rating
Reviewed by 6 people-
Mmmmm....loks and sounds deeelicious! Love pears, thanks for this treat!
juels
in Clayton loved it
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Lovely variety of flavors in this recipe! HIGH FIVE! :+D
chefelaine
in Muskoka loved it
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oh yeah baby !!!!!! gimme gimme i want !!!!! hahaha
ok i love this one yummy for sure .......ill be over in a few hours.. make dinner too lol
five
hugs tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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