Best 5 Pear Raspberry Heart Pie Recipes

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Indulge in the tantalizing Pear Raspberry Heart Pie, a delightful treat that combines the flavors of sweet pears, tangy raspberries, and a flaky, golden crust. This recipe offers a detailed guide to creating this delectable pie, from preparing the luscious pear and raspberry filling to crafting the perfect pie crust. Additionally, discover variations of this classic dessert, including the rustic Galette des Rois, the elegant Pear Frangipane Tart, and the delightful Pear Raspberry Crostata. Each recipe provides step-by-step instructions, helpful tips, and stunning visuals to ensure your homemade pie turns out perfect. Embark on a culinary journey and create a masterpiece that will impress your loved ones.

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PEAR-RASPBERRY HEART PIES



Pear-Raspberry Heart Pies image

The dough can be frozen for up to 1 month; thaw before using. Pies can be stored at room temperature overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 10

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1 teaspoon granulated sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 2 tablespoons ice water
2 firm, ripe pears (1 pound), such as Anjou or Bartlett, peeled, cored, and cut into 1/4-inch cubes
2 teaspoons fresh lemon juice
1 1/2 tablespoons unsalted butter
3 tablespoons granulated sugar
1/4 teaspoon freshly grated nutmeg
1/3 cup fresh raspberries, coarsely chopped
1 large egg yolk, lightly beaten with 1 tablespoon heavy cream, for egg wash
Sanding sugar, for sprinkling

Steps:

  • Make the pastry: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
  • Evenly drizzle ice water over mixture. Pulse until mixture just begins to hold together, about 10 seconds. Turn out dough onto plastic wrap, and wrap. Shape into a disk. Refrigerate until firm, about 1 hour or overnight.
  • Make the filling: Toss pears with lemon juice. Melt butter in a medium skillet over medium-high heat. Add pears, and toss to coat. Cook, adding granulated sugar a little at a time, until pears begin to soften, about 5 minutes. Stir in nutmeg. Transfer to a bowl, and mix in raspberries.
  • Divide dough in half, and roll out each piece to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 15 minutes.
  • Preheat oven to 350 degrees. Drain pear-raspberry filling in a sieve. Cut out 20 hearts from dough using a 4-inch cutter, transferring them to a parchment-lined baking sheet. Lightly brush rims of half the hearts with egg wash, and top each with 4 heaping teaspoons filling. Top with remaining hearts, and gently press around sides to seal.
  • Brush pie tops with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 40 minutes.

PEAR RASPBERRY CRISP



Pear Raspberry Crisp image

We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups sliced peeled fresh pears
2 cups fresh or frozen raspberries
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup all-purpose flour
3 tablespoons cold butter
1 cup cranberry almond whole grain cereal, lightly crushed
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.

RASPBERRY-PEAR PIE



Raspberry-Pear Pie image

This looks so good, and different from the pies I normally come across. Time listed does not include cooling time.

Provided by iewe7726

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (15 ounce) box refrigerated pie crusts, softened
3 pears, firm and ripe, peeled and cut into 1/2-inch slices
1 tablespoon lemon juice
1/2 teaspoon almond extract
3/4 cup sugar
3 tablespoons all-purpose flour
1 cup fresh raspberry (or frozen whole raspberries without syrup, partially thawed)
1 tablespoon butter, melted
1 tablespoon sugar

Steps:

  • Heat oven to 400°F Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
  • In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
  • Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
  • Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, you may want to cover crust edge with strips of foil to prevent from getting too brown.
  • Cool completely, about 3 hours. Serve plain or with ice cream.

Nutrition Facts : Calories 560.3, Fat 25.4, SaturatedFat 8.7, Cholesterol 5.1, Sodium 473.4, Carbohydrate 80.7, Fiber 4.7, Sugar 39.2, Protein 4.1

PEAR-RASPBERRY PIE



Pear-Raspberry Pie image

Categories     Side     Bake     Raspberry     Pear     Fall     Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 11

Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie (page 5)
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)
Filling
3 cups peeled and seeded, 1/2-inch ripe Bartlett or Bosc pear slices (approximately 3 pears)
3/4 cup fresh raspberries, washed and patted dry (be careful not to damage and break down the berries during the drying process)
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
3 tablespoons cornstarch
1 tablespoon salted butter

Steps:

  • Preheat the oven to 425°F.
  • To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
  • To prepare the filling, in a large bowl, mix together the pears, the raspberries, 3/4 cup sugar, the lemon juice, and the lemon zest and let the ingredients sit for 5 minutes to bring out the juices. In a small bowl, whisk together the remaining 1/4 cup sugar and the cornstarch. Sprinkle the sugar mixture over the fruit and toss until the fruit is thoroughly coated. Place the fruit mixture in the pie shell, distributing it evenly. Dot the filling with the butter.
  • To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
  • To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for approximately 35 minutes, or until the pears are tender. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
  • Pear-Raspberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

RASPBERRY PEAR TART



Raspberry Pear Tart image

Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. -Bernice V. Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1-2/3 cups all-purpose flour
2/3 cup sugar
2/3 cup cold butter, cubed
1/3 cup chopped macadamia nuts
FILLING:
3 medium pears, peeled and thinly sliced
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated lemon zest
1/4 cup cold butter, cubed
1/3 cup chopped macadamia nuts

Steps:

  • In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes., For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling., Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

Tips:

  • Make sure your pears are ripe but not too soft. Otherwise, they will break down too much in the pie.
  • If you don't have raspberries, you can substitute another type of berry, such as blueberries or blackberries.
  • Use a good quality pie crust. You can make your own or use a store-bought one.
  • Don't overwork the pie dough. Otherwise, it will become tough.
  • If you are using a lattice top, make sure to brush it with milk or egg wash before baking. This will help it to brown nicely.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 30 minutes before serving. This will help the filling to set.

Conclusion:

This pear raspberry heart pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pears and tart raspberries is simply irresistible. The flaky pie crust and the creamy filling make this pie a real crowd-pleaser. So next time you are looking for a special dessert, give this pear raspberry heart pie a try. You won't be disappointed!

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