Ingredients

For filling:
6 cups fresh pears, peeled and sliced
3 cups fresh raspberries
1 1/3 cups sugar (divided into two 2/3 cup portions)
5 tablespoons Minute Tapioca (divided into 2 tablespoons and 3 tablespoons)
3 tablespoons lemon juice
2 tablespoons butter, cut into 8 pieces
2 recipes pie crust
1 egg, beaten

For 1 crust:
1 1/3 cups white flour
1/2 cup butter-flavored shortening
1/2 teaspoon salt
5 tablespoons ice-cold water

Prepare filling: In a separate bowl, combine pears, 2/3 cup sugar, 3 tablespoons of tapioca and 3 tablespoons lemon juice; set aside. In another bowl, combine raspberries, 2/3 cup sugar and 2 tablespoons tapioca; set aside. Preheat oven to 350 degrees F. If using a convection oven, set to 350 degrees convection (fan is ON).

Directions

Prepare crusts: In a food processor, pulse 11/3 cups flour, 1/2 cup butter-flavored shortening and 1/2 teaspoon salt until the mixture resembles very small peas (approximately 10 pulses). Transfer the mixture to a separate bowl and add 5 tablespoons ice-cold water. Mix with fork into a ball. Roll out crust for bottom crust; place into baking dish. Repeat the same process for the top crust except set the top crust aside.

Lay the raspberry mixture on top of the bottom crust. Add the pear filling next. Dot the filling with butter. Lay top crust on top of entire filling. Brush top crust with the beaten egg. Cut at least four slits in the top crust so the heat can escape. Bake 55-60 min-utes or until the crust is a golden brown. If using convection, bake for 50-55 minutes. Cool and enjoy! Makes 1 pie.

NOTE: An 11-inch stoneware baking dish was used to prepare this prize-winning pie. — From Jane McQuade, Clearfield.