Celebration Pear–Berry Pie



6 Anjou pears, peeled, cored, and sliced
1 quart fresh strawberries, hulled and sliced
1 pint fresh raspberries
1 tablespoon lemon juice
1 1⁄2 teaspoons vanilla extract
1⁄2 teaspoon ground ginger
1 tablespoon orange zest
4 tablespoons orange blossom honey
1⁄4 cup sugar
1⁄4 cup powdered sugar
3 tablespoons cornstarch


Preheat oven to 375°F. 

In a bowl, toss sliced pears, strawberries, and raspberries with lemon juice. Add remaining ingredients and stir gently to combine. Set aside.



2 2⁄3 cups all-purpose flour, chilled
1 teaspoon salt
1 cup shortening, chilled
8 to 10 tablespoons ice cold water
1 egg
1 tablespoon water


In a bowl, combine flour and salt. Using two knives or a pastry blender, cut shortening into the flour. Gradually add water until a dough forms. Divide dough into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1⁄8 inch thick. 

Place one piecrust into a 9-inch pie plate; finish the edges. Pour fruit filling into it.

Cut out leaf shapes from the second piecrust and arrange them over the top of the fruit.

Mix the egg with 1 tablespoon of water and brush over leaves and edges of the pie. Bake for 45 minutes, or until crust is golden brown and the filling bubbles in the center.

Cooking & Recipes


Makes 8 to 12 servings.

Preparation Method


–Amy Freeze, Avon Park, Florida

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