Spiced Pear And Raisin Pie Recipes

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SPICED PEAR & APPLE PIE



Spiced Pear & Apple Pie image

Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 1h

Yield 8

Number Of Ingredients 11

1 Classic Crisco® Double Pie Crust
4 cups peeled, thinly sliced pears
2 cups peeled, thinly sliced apples
¾ cup sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon lemon juice
Milk
Cinnamon sugar

Steps:

  • Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
  • Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
  • Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
  • Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 62.7 g, Cholesterol 0.2 mg, Fat 18.5 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 4920 mg, Sugar 30.4 g

PEAR-RAISIN PIE



Pear-Raisin Pie image

With a press-in-the-pan crust and easy-mix crumb topping, making a pie is a snap.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 13

2/3 cup quick-cooking oats
1/2 cup Original Bisquick™ mix
1/3 cup packed brown sugar
1/4 cup firm butter or margarine
1 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1/2 cup pineapple juice
1/2 cup raisins
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
4 cups sliced peeled pears (about 3 medium)

Steps:

  • Heat oven to 375°F. In small bowl, mix oats, 1/2 cup Bisquick mix and the brown sugar. Cut in 1/4 cup firm butter with fork or pastry blender until mixture is crumbly; set aside.
  • In medium bowl, mix 1 cup Bisquick mix and 1/4 cup softened butter. Add boiling water; stir vigorously until very soft dough forms. In ungreased 9-inch glass pie plate, press dough firmly, using fingers dusted with Bisquick mix and bringing dough onto rim of pie plate. Flute edge if desired.
  • In 2-quart saucepan, mix pineapple juice, raisins, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping.
  • Bake 25 to 30 minutes or until crust and topping are light golden brown.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 26 g, TransFat 1 g

COUNTRY SPICED HONEY PEAR PIE



Country Spiced Honey Pear Pie image

If you want your house to smell like fall, bake this pie! The spices and honey smell wonderful while baking. We could hardly wait to take that first bite! I loved the earthy spices and sweetness the honey added to the pie. The brown sugar crumble is crunchy and perfect with the sweet warm pears. If you'd like add some finely...

Provided by Tammy Brownlow

Categories     Pies

Time 1h

Number Of Ingredients 17

BROWN SUGAR CRUMB TOPPING:
1 c all purpose flour
1/2 c cold butter, cubed
1/2 c brown sugar
PIE:
1 refrigerated pie crust, or your favorite recipe
5 anjou pears, ripe
1/2 c raisins, or raisin, dried cranberry combination
1/4 c honey, i used aunt sue's honey
1/4 tsp cinnamon, freshly grated
1/4 tsp nutmeg, freshly grated
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground cardamon
1/8 tsp salt
1/3 c cornstarch
I USE A 9" DEEP DISH PIE PLATE - THIS SHOULD HELP AVOID ANY BOIL OVER

Steps:

  • 1. Preheat oven to 350 degrees. In a small bowl combine flour and brown sugar. cut in butter until crumbly. Set in refrigerator until ready to use.
  • 2. Unroll pie crust onto pie plate and crimp edges.
  • 3. Into a medium mixing bowl add peeled, cored, and thick sliced pears. Add raisins and spices. Pour honey over fruit and sprinkle with spices and salt.
  • 4. Stir with a spatula to distribute honey and spices. Sprinkle with cornstarch and stir to combine.
  • 5. Pour fruit and honey mixture into pie crust.
  • 6. Top with flour and brown sugar mixture.
  • 7. Bake 45 to 50 minutes until pie is golden and bubbly. Let cool on a wire rack until ready to serve.
  • 8. Great served warm or room temperature.

SPICED APPLE AND PEAR PIE



Spiced Apple and Pear Pie image

This pie is everything we love about apple pies, but even better. The pears add extra depth, juice, and flavor, and it's gorgeous on top of that. What more could you ask for?

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

2 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon fine salt
3/4 cup cold unsalted butter (1 1/2 sticks), diced
1 large egg
3 to 4 tablespoons very cold water
1/2 lemon
3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples)
1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears)
2/3 cup sugar, plus more for sprinkling on the pie
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine salt
Generous pinch freshly grated nutmeg
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1 large egg, beaten

Steps:

  • Dough:
  • Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
  • Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
  • Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
  • Filling:
  • Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
  • Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
  • Form the pie:
  • Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
  • Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
  • Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
  • Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
  • Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.

SPECIAL RAISIN PIE



Special Raisin Pie image

When I first made this pie, I thought it was great. Then I entered it at the county fair and I guess the judges thought it was great, too, since it won first place. -Laura Fall-Sutton, Buhl, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

2-1/2 cups raisins
2 cups water
1/3 cup packed brown sugar
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 cup cold water
2 tablespoons lemon juice
1 tablespoon orange juice
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1/2 teaspoon rum extract
Dough for double-crust pie
2 tablespoons butter

Steps:

  • In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, zests and extract., Roll out half of the pie dough to fit a 9-in. pie plate; transfer to pie plate. Fill with raisin mixture. Dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly, covering edge with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 481 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 266mg sodium, Carbohydrate 82g carbohydrate (46g sugars, Fiber 2g fiber), Protein 3g protein.

PEAR PIE



Pear Pie image

The pear slices in this pie release flavorful juices that mingle with the spices, lemon juice, and bourbon added to the fruit to create a delicious filling. Cinnamon is the traditional spice used in this fruit pie, but cardamom is called for to provide an exotic flavor to support the familiar taste of cinnamon and pear. A tablespoon of bourbon provides subtle flavor and the long bake time brings the filling to a boil, allowing the alcohol to cook out of the pie. A moderate amount of sugar coats the pears, preventing this pie from being too sweet. A classic lattice of buttery crust turns an otherwise simple pie into a stunning showstopper for any gathering of friends or family. By brushing the crust with egg wash and sprinkling the surface with raw sugar, the lattice browns beautifully with glistening and crunchy specs of caramelized sugar across the entire pie. Delicious warm or chilled, this pie can easily be enjoyed any time of the year.

Provided by Micah A Leal

Time 4h45m

Number Of Ingredients 12

1 Double-Crust Pie Pastry
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon instant tapioca
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
3 ½ pounds Bosc pears, peeled and cored
2 tablespoons lemon juice
1 tablespoon bourbon
1 egg yolk
1 teaspoon water
1 1/2 tablespoons raw sugar

Steps:

  • Take one-half of the pie pastry dough, and roll to a 1/8-inch thick circle; fit inside a greased 9-inch metal pie pan. Cut excess dough, leaving a 1/2-inch overhang, reserving unused pie dough by covering in plastic wrap and keeping in the refrigerator for later use. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Grease a sheet of aluminum foil liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 25 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered until the crust just begins to take on color, about 5 minutes. Remove and set aside to cool.
  • In a bowl, whisk together sugar, flour, tapioca, cinnamon, and cardamom. Set aside. Slice the peeled pears into 1/4-inch thick slices. In a large bowl, toss pear slices in lemon juice and bourbon. Once well coated in liquid, add sugar mixture to pears and toss to coat.
  • Spread fruit mixture evenly into prepared pie shell. Combine remaining pie dough with pie dough scraps from Step Roll into an 1/8-inch thick circle. Cut dough into 1/2-inch wide strips and weave dough on top of pie. Once entire surface is covered, trim any overhang and press the ends of the pie dough strips into the partially cooked crust. Whisk together egg yolk and water, and brush each strip of dough with egg wash. Sprinkle surface evenly with raw sugar.
  • Bake for 1 hour and 30 minutes, covering the pie with aluminum foil for the last 20 minutes of baking to prevent over-browning. Allow pie to cool at room temperature for at least 2 hours before slicing.

SPICED PEAR PIE



Spiced Pear Pie image

This Spiced Pear Pie is the perfect end to a fall supper! Top with a dollop of vanilla whipped cream.

Provided by Erica Kastner

Categories     Dessert

Time 1h25m

Number Of Ingredients 11

1 recipe for a double-crust pie crust ((see note))
3 tbsp all-purpose flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1 pinch cardamom
1 tsp vanilla extract
2 tbsp unrefined cane sugar, (divided)
1/8 tsp unrefined salt
2 1/2 pounds ripe but still firm pears, cored and thinly sliced ((about 10 small pears))
1 tbsp heavy cream, (for brushing crust)
homemade whipped cream, (for serving, optional)

Steps:

  • Preheat oven to 425 degrees F.
  • In a small bowl, whisk together the flour, spices, salt, and 1 tablespoon of the sugar. In a large bowl, toss the pears with the vanilla and flour/spice mixture.
  • Roll out half of the pie dough and line a pie dish with it. Sprinkle the remaining 1 tablespoon of sugar over the bottom of the crust. Pour the pear mixture on top. Roll out the other half of the pie dough and place it on top of the crust. Trim and crimp the edges.
  • Brush the top of the crust with the heavy cream. Place pie on a rimmed baking sheet.
  • Bake in preheated 425 degree oven for 20 minutes. Lower the temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbly, about 50-60 minutes. Tent with foil or a pie crust shield if the crust browns too quickly before the pie is done baking.
  • Remove from oven and cool in the pie pan on a cooling rack for a minimum of 2 hours before slicing. Serve with whipped cream if desired.

Nutrition Facts : Calories 565 kcal, ServingSize 1 serving

SPICED PEAR AND RAISIN PIE



Spiced Pear and Raisin Pie image

Categories     Fruit     Dessert     Bake     Raisin     Pear     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 cup pear nectar
3/4 cup (packed) raisins
1/2 cup (packed) golden brown sugar
3 1/2 tablespoons cornstarch
1 1/2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 1/4 pounds ripe pears, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices
2 Easy Pastry Dough disks
1 egg, beaten to blend (for glaze)

Steps:

  • Position rack in lowest third of oven; preheat to 400°F. Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes. Pour into large bowl; mix in raisins. Cool completely. Mix in sugar and next 5 ingredients, then pears.
  • Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with some of glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Arrange dough over filling. Seal top crust to bottom crust at edge of dish. Trim double overhang to 3/4 inch. Fold under; crimp edge. Using small knife, cut slits in top crust to allow steam to escape. Brush crust and edge with glaze. If desired, roll out any dough scraps and cut out small pear-shaped decorations. Press decorations onto edge of crust.
  • Bake pie until pears are tender, covering crust with foil if browning too quickly, about 1 hour 10 minutes. Place on rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

SPICED RAISIN WALNUT PIE



Spiced Raisin Walnut Pie image

This pie is delicious! It turned out just as I had imagined...just the right amount of spice...I loved raisin pie,raisin filled cookies, so decided to make one...if you liked raisins...you will love this pie...and the added walnuts that float to the top, reminds me so much of pecan pie, with it's ooey gooey yumminess! I hope...

Provided by Cassie *

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 10

2 - 4.5 oz boxes, raisins
3 eggs
2/3 c sugar
1/2 tsp ground cloves
1/2 tsp salt
1/2 tsp cinnamon
1 c corn syrup
1/3 c butter, melted
1 c chopped walnuts
1 - 9 inch pie crust

Steps:

  • 1. In a large bowl, beat the eggs. To the eggs add the salt, sugar, spices, corn syrup, melted butter. Beat until well blended.
  • 2. Stir in the walnuts and raisins. Pour into prepared pie shell. Bake in a 375 degree oven for 40 to 50 minutes or until its set. Remove from oven and cool completely before serving.
  • 3. Enjoy! Its delicious!

PEAR AND RAISIN MINCE PIE WITH LATTICE CRUST



Pear and Raisin Mince Pie with Lattice Crust image

Categories     Food Processor     Fruit     Dessert     Bake     Christmas     Hanukkah     Thanksgiving     Rosh Hashanah/Yom Kippur     Orange     Dried Fruit     Raisin     Pear     Spice     Fall     Winter     Christmas Eve     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Crust
2 1/2cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1-inch cubes
8 tablespoons (about) ice water
Filling
6 tablespoons orange marmalade
1/4 cup (packed) raisins
2 tablespoons sugar
2 tablespoons brandy
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 1/4 pounds firm Anjou or Bosc pears, peeled, cored, cut into 3/4-inch cubes
1 tablespoon cornstarch
1 egg yolk beaten with 2 teaspoons milk (for glaze)

Steps:

  • For crust:
  • Blend flour, salt and sugar in processor. Add butter; using on/off turns, process until butter is cut into 1/4-inch pieces. Add 6 tablespoons ice water. Using on/off turns, blend until dough comes together, adding more water by tablespoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes and up to 1 day.
  • For filling:
  • Mix first 7 ingredients in bowl. Mix in pears and cornstarch. Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter glass pie dish; spoon in filling. Roll out second dough disk to 12-inch round; using ruler as aid, cut dough into 3/4-inch-wide strips. Lay strips over filling, spacing 3/4 inch apart. Lay additional strips at right angle to first strips, forming lattice. Trim overhang to 3/4 inch. Fold dough edge and strip ends under; crimp to seal. Brush dough strips (not edge) with yolk mixture.
  • Bake pie until crust is golden and pears are tender, about 50 minutes; cool.

PEAR-RAISIN PIE



Pear-Raisin Pie image

not set

Provided by BigOven Cooks

Categories     Desserts

Time 1h

Yield 8

Number Of Ingredients 13

1/8 ts Ground nutmeg
2 tb Boiling water
1/2 c Bisquick original baking mix
1/2 Stick margarine or butter
1 tb Cornstarch
1/3 c Brown sugar packed
1/2 c Pineapple juice
1 c Bisquick original baking mix
1/8 ts Ground ginger
1/2 c Raisins
4 c pears Sliced peeled
2/3 c Quick-cooking oats
1/2 Stick margarine firm

Steps:

  • HEAT oven to 375 degrees. Prepare Streusel Topping; reserve. Mix baking mix and margarine in medium bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into ungreased pie plate, 9x1-1/4 inches, using hands dusted with baking mix, bringing dough onto rim of pie plate. Flute if desired. MIX pineapple juice, raisins, cornstarch, nutmeg and ginger in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping. BAKE 25 to 30 minutes or until crust and topping are light golden brown. 8 servings. Streusel Topping: Mix oats, baking mix and brown sugar. Cut in margarine with fork or pastry blender until mixture is crumbly. From . Downloaded from G Internet, G Internet.

Nutrition Facts : Calories 433 calories, Fat 13.07684328125 g, Carbohydrate 76.06840828125 g, Cholesterol 0 mg, Fiber 5.52682450360929 g, Protein 6.443945 g, SaturatedFat 2.64543927083333 g, ServingSize 1 1 Serving (181g), Sodium 142.468380208333 mg, Sugar 70.5415837776407 g, TransFat 0.875611979166666 g

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From recipegoulash.com


ASTRAY RECIPES: SPICED PEAR AND RAISIN PIE
Astray Recipes: Spiced pear and raisin pie. Spiced pear and raisin pie. Yield: 1 Servings. Measure Ingredient; 1 cup: Pear nectar: ¾ cup (packed) raisins: ½ cup (packed) golden brown sugar: 3½ tablespoon: Cornstarch: 1½ teaspoon: Grated lemon peel: 1 teaspoon: Cinnamon: ½ teaspoon : Ground nutmeg: ½ teaspoon: Ground ginger: 3¼ pounds: Ripe pears; peeled, …
From astray.com


RECIPES/SPICED-PEAR-AND-RAISIN-PIE-4358.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


SPICED PEAR AND RAISIN PIE RECIPE - BAKERRECIPES.COM
2015-07-15 The best delicious Spiced Pear And Raisin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spiced Pear And Raisin Pie recipe today! Hello my friends, this Spiced Pear And Raisin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Spiced Pear And Raisin Pie is amazingly …
From bakerrecipes.com


PEAR RAISIN PIE RECIPES
SPICED PEAR AND RAISIN PIE. Categories Fruit Dessert Bake Raisin Pear Fall Bon Appétit. Yield Serves 8. Number Of Ingredients 11. Ingredients; 1 cup pear nectar : 3/4 cup (packed) raisins: 1/2 cup (packed) golden brown sugar: 3 1/2 tablespoons cornstarch: 1 1/2 teaspoons grated lemon peel: 1 teaspoon ground cinnamon: 1/2 teaspoon ground nutmeg: 1/2 teaspoon …
From tfrecipes.com


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