This pear raspberry pie is an easy old-fashioned treat, combining fresh raspberries, raspberry jam, and almond filling with canned pears. It’s a stunning dessert perfect for any occasion and the flavor combo is unlike any other pie you’ve tried!
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The best thing about this pie is that it’s not overly sweet. The tartness of the raspberries and the sweetness of the pears complement each other perfectly, making every bite perfectly balanced. It tastes incredible!
Love fruity pies? Then you’ll definitely want to try my pear custard pie for a twist on a classic, or my fresh peach pie for a summery treat. And for the apple pie fans, my Dutch apple pie is a must-try with its sweet crumb topping.
I can’t even tell you how this pear pie recipe started. I think its story began eons ago with a grandmother online who said she had an abundance of pears on her property and made up a recipe for pear pie with almond filling. I no longer have her original recipe, but I have my own version of it that includes fresh raspberries, raspberry jam, and that amazing almond filling with pressed pears, and apricot glaze.
Why I Love This Recipe
- Family Favorite: This pear raspberry pie is a hit with my loved ones. Its unique combination of flavors and the sweet, buttery almond topping has everyone asking for seconds.
- Incredible Combo: The combination of pears, raspberries, and almonds gives this pie a unique and delicious flavor that you won’t find in any other dessert.
- Impressive: Although it’s super easy to make, this pie looks and tastes like a fancy, bakery-made dessert. It’s the perfect way to impress your guests!
- Versatile: This pie is a great addition to any occasion, from holiday dinners to tea parties. It’s a versatile dessert that never fails to please.
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Key Ingredients
- Uncooked Pie Shell: This will be the base of our pie, providing a delicious, flaky foundation for the sweet filling.
- Raw Almonds: We’ll grind these up and mix them with our other ingredients to add a delicious nutty flavor and a bit of crunch to the pie.
- Raspberry Jam: This will add a sweet and tangy flavor to the pie, complement the pears, and help to thicken the filling.
- Fresh Raspberries: These will add a burst of fresh, fruity flavor and a pop of color to the pie.
- All-Purpose Flour: This will help to thicken the pie filling and give it a bit of structure.
- Granulated Sugar: We’ll use this to sweeten the pie filling and to balance out the tartness of the raspberries.
- Butter: This will add a rich, buttery flavor to the pie and help to brown the top of the pie.
- Eggs: These will help to bind the other ingredients together and add a bit of richness to the pie.
- Almond Extract: This will add a delicious almond flavor to the pie, which will complement the raspberries and pears beautifully.
- Pear Slices: These will be the star of the pie, adding a sweet, juicy flavor and a soft, melt-in-your-mouth texture.
- Apricot Preserves: We’ll use these to glaze the top of the pie, giving it a beautiful shiny finish and a bit of extra sweetness.
Equipment
- Food Processor – You’ll need this to combine the toasted almonds, flour, sugar, butter, eggs, and almond extract to make the delicious pie filling.
- Pie Dish – You’ll use it to layer the raspberry jam, raspberries, and the almond filling, and press the pear slices on top before baking.
How to Make Pear Raspberry Pie
Preparation
To start, preheat your oven to 350 degrees. This is the temperature you’ll use to toast the almonds and bake the pie later on.
Step 1 – Prepare the Almond Layer
Begin by toasting the raw, whole almonds in the preheated oven for five minutes. This will give them a nice, toasty flavor that adds depth to the pie.
Step 2 – Layer the Raspberry and Pear
Next, in an unbaked pie shell, spread a layer of good quality raspberry jam. Then, arrange the fresh raspberries on top of the jam, making sure the open side of the raspberries is facing down.
Step 3 – Make the Almond Filling
In a food processor, combine the toasted almonds, all-purpose flour, granulated sugar, soft, salt butter, eggs, and almond extract. Process these ingredients until they are smooth. This will be the delicious, nutty, sweet filling for your pie.
Step 4 – Add the Almond Filling and Pear
After the almond mixture is ready, spread it evenly on top of the raspberries in the pie shell. Make sure the filling is spread all the way to the edges and there are no gaps. Then, drain the canned pear slices and press them gently into the top of the almond filling in any design you like.
Step 5 – Bake the Pie
Place the pie in the preheated oven and bake it at 350 degrees for approximately 50 minutes. You’ll know it’s done when the middle is set and the top is a beautiful golden brown.
Step 6 – Add the Glaze
After baking, allow the pie to cool slightly. Then, mix the apricot preserves and extra chopped, toasted almonds and spread this glaze over the top of the pie.
Step 7 – Serve
Once the pie is completely cool, it’s ready to serve. You can top it with whipped cream for an extra treat. Enjoy your delicious pear raspberry pie!
Expert Tip
Pies need time to cool and set before serving. I recommend letting the pie cool for at least 3 hours before serving for best results.
Recipe Variations
- Different Fruit: Instead of pears, try using apples or even peaches in this recipe for a different flavor.
- Change the Nuts: If you’re not a fan of almonds, you can use a different nut, like walnuts or pecans, for the crust.
- Different Jam: The recipe calls for raspberry jam, but feel free to experiment with different flavors. Apricot or even a mixed berry jam would work well in this pie.
What to Serve With
- For a delicious brunch treat, serve this pear raspberry pie with a side of vanilla yogurt and a hot cup of coffee.
- If you’re hosting a summer tea party, this pie pairs perfectly with a refreshing glass of iced tea.
- For a cozy dessert, serve this pie warm with a scoop of vanilla ice cream or some whipped cream. The contrast of the warm pie and cold ice cream is a real treat!
Make Ahead Instructions
This pie is best made fresh, however you can make ahead the pie crust. Make your favorite pie crust recipe and freeze until ready to make this pie.
Recipe FAQs
You can use a traditional pie crust, either store-bought or homemade pie crust. A graham cracker crust would also work well and add a nice crunch to the dessert.
Yes, you can. This recipe is quite versatile. Try using apples, peaches, or even a mix of different fruits. Just make sure to adjust the baking time if needed.
While the recipe specifically calls for raspberry jam, you can definitely use a different flavor if you prefer. Apricot or blackberry jam would work well and complement the other flavors in the pie.
Storing and Reheating
- Storing: After enjoying a slice of this delicious pear-raspberry pie, I recommend storing it in the refrigerator. It will stay fresh there for up to 4 days.
- Freezing: This pie also freezes beautifully. Once it has completely cooled, simply wrap it well in plastic wrap and foil to prevent freezer burn. It can be frozen for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen pie, let it thaw in the refrigerator overnight.
- Reheat: You can reheat individual slices of this pear raspberry pie in the microwave for 10-15 seconds. Be careful not to overheat, as this can cause the pie to become too runny.
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Serving Size
- What to Expect: This pear raspberry pie recipe yields a delicious 9-inch pie, enough for 8 generous slices.
- How to Scale: If you want to make more than one pie, you can double the recipe. Just make sure your food processor is large enough to handle the increased quantity of ingredients for the almond paste.
Pear Pie
Ingredients
- 1 Unbaked pie shell
- 1 cup raw almonds
- 1/2 cup raspberry jam
- 12 oz. fresh raspberries
- 1/3 cup all purpose flour
- 2/3 cup granulated sugar
- 4 Tablespoons butter softened
- 2 large eggs
- 1 teaspoon almond extract
- 15 oz. pear slices
- 3 Tablespoons apricot preserves
- 2 Tablespoons sliced almonds
- whipped cream (optional) for serving on pie
Instructions
- Spread almonds on a baking sheet. Toast in 350˚ F oven for five minutes. Let cool and set aside.
- In an unbaked pie shell, spread ½ cup of good quality raspberry jam on the bottom.
- Layer two 6 oz. packages of fresh raspberries on top, open side down.
- Using a food processor or blender, combine the toasted almonds, all-purpose flour, granulated sugar, butter, eggs and almond extract. Process until smooth.
- Spread the almond filling evenly on top of the raspberries until you do not see any red peeking through.
- Drain a 15 oz. can of pear slices and press them gently into the top of the filling in any design you like. Bake the pie in a preheated 350˚ F oven for 50 minutes or until the middle is set and top is golden brown.
- Allow the pie to cool slightly and then spread on a glaze of apricot preserves and extra chopped, toasted almonds. Let pie cool and serve with whipped cream.
I am a big-time pie person, and I’ve never seen a recipe like this. You make it look and sound so good that I’m going to bookmark it and give it a try.
Well, thanks Linda! I sure hope you enjoy it as much as we do 🙂