Christmas: Pear and Raisin Pie

Pear is another fruit that is not thought of as a pie ingredient. The raisins in this recipe plump up from the pear juice and are the perfect complement!

Serves 10-12


1 Never Fail Pie Crust Recipe

1/3 cup brown sugar

3/4 cup plus 3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon sea salt, split

6 tablespoons butter

6 Bosc pears, peeled and thinly sliced

1/2 cup organic raisins

1/2 cup evaporated sugar cane juice

1 tablespoon fresh lemon juice


Heat oven to 375° F with the rack in the lowest position. Place pie crust in a 9-inch glass pie plate. Chill for at least 30 minutes.

In a bowl, combine the pears, raisins, sugar, lemon juice, 3 tablespoons of flour, and 1/2 teaspoon of salt. Transfer the mixture to the chilled piecrust.

Combine the brown sugar, flour, cinnamon, and 1/4 teaspoon of the salt in a small bowl. Add the butter and mix by hand, breaking up the butter, and forming a crumb topping. Top the pie with the crumbs.

Bake until the juices are bubbling and the crust is golden brown, 1 hour to 1 hour, 10 minutes. Let cool.