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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

Description

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!

Group Recipes