Celebration Pear–Berry Pie

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FILLING:

Ingredients

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

Instructions

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.

CRUST:

Ingredients

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

Instructions

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.

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