Raisin Pear Butterscotch Pie

By Hollyce Cervantes, Pastry Chicago Fourth Annual Amateur Pie Contest
Pair fresh Bartlett pears with tangy California raisins for the best Fall has to offer.
  • Yields One 9-inch pie
  • Details

    • Serving Size: 1/8 pie


      Pie Crust

      • 1-1/4 cup pastry flour*
      • 1/2 teaspoon granulated sugar
      • 1/2 teaspoon salt
      • 1/2 cup (1 stick) cold unsalted butter*, cubed
      • 1/4 cup cold water

      Egg Wash

      • 1 egg yolk
      • 1 tablespoon water

      Streusel Topping

      • 2 tablespoons dark brown sugar
      • 1 tablespoon granulated sugar
      • 1/2 cup old-fashioned rolled oats
      • 1/2 teaspoon ground cinnamon
      • 1/2 cup all-purpose flour*
      • Pinch of salt
      • 1 teaspoon vanilla extract*
      • 1/4 cup unsalted butter*


      • 3 tablespoons pastry flour*
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground nutmeg
      • 1/8 teaspoon salt
      • 1/2 cup dark brown sugar
      • 2-1/2 pound (5 or 6) firm ripe Bartlett pears; peeled, cored and sliced
      • 1 cup California raisins
      • 1 tablespoon fresh lemon juice
      • 1 teaspoon vanilla extract*
      • 2 tablespoons unsalted butter*, cut in small cubes


      Pie Crust

      Measure flour, sugar and salt into bowl of food processor; pulse one or twice to combine. Add butter cubes, all at once, and pulse until mixture is crumbly. With processor running, add water, a little at a time, until mixture comes together and forms a ball. Remove from bowl and wrap in plastic wrap; chll for at least 4 hours or up to 2 days.

      Streusel Topping

      With electric mixer equipped with paddle, combine sugars, oats, cinnamon, flour and salt; mix togehter on low speed. Then, add vanilla and butter, a little at a time, and continue to mixt until crumbly; set aside.


      Sift flour, cinnamon, nutmeg and salt together into a large bowl. Add brown sugar and whisk together. Stir in pears, lemon juice and vanilla until well mixed; let stand at least 15 minutes.

      To Assemble

      Preheat oven to 425<sup>o</sup>F. On lightly floured work surface, roll dough to a 13-inch circle. Transfer and shape to fit a 9-inch pie pan; trim and reserve excess dough. In small bowl, beat egg yolk with 1 tablespoon water, and brush lightly over entire crust.


      1. King Arthur flours, Plugra butter, and Nielsen Massey pure vanilla extract available at
      Whole Foods Markets are preferred.
      2. Dough may also be wrapped airtight and frozen up to 6 months. Thaw completely
      before rolling.

      Nutrition Facts Per Serving

      Calories 540 (35% from fat); Total Fat 22g (sat 13g, mono 6g, poly 1g, trans 0g ); Cholesterol 80mg; Protein 5g; Carbohydrate 84g; (Dietary Fiber 7g; Sugars 52g; ); Iron 3mg; Sodium 210mg; Calcium 40mg; Potassium 495mg

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