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.


Pie Crust

  • 1 Cup pastry flour*
  • 1 Teaspoon granulated sugar
  • 1 Teaspoon salt
  • 1 Cup (1 stick) cold unsalted butter*, cubed
  • 1 Cup cold water


Egg Wash

  • 1 egg yolk
  • 1 Tablespoon water

Streusel Topping

  • 2 Tablespoons dark brown sugar
  • 1 Tablespoon granulated sugar
  • 1 Cup old-fashioned rolled oats
  • 1 Teaspoon ground cinnamon
  • 1 Cup all-purpose flour*
  • Pinch of salt
  • 1 Teaspoon vanilla extract*
  • 1 Cup unsalted butter*


  • 3 Tablespoons pastry flour*
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon salt
  • 1 Cup dark brown sugar
  • 2 Pounds (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

Nutrition Facts Per Serving

Calories 540 (Calories from Fat 35%); Total Fat 22 ( Saturated Fat 13; Trans Fat 0; ); Cholesterol 80; Sodium 210; Potassium 495; Total Carbohydrate 84; Dietary Fiber 7; Sugars 52; Protein 5; Calcium 40; Iron 3;

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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.