• Ingredients: 34
  • Serves: 2

Raspberry, rhubarb and pear pies with milk, sugar, vanilla ice cream or frozen yogurt.



  • 1 1/4 cups all purpose flour
  • 3 tbsps. sugar
  • Pinch of salt
  • 1/2 cup chilled unsalted butter, cut into pcs.
  • 1 egg yolk
  • 1/2 tsp. vanilla extract
  • 6 tsps. whipping cream

Fruit filling

Nut topping

Accompaniment: Sour Cream Ice Cream

  • 2 cups half-and-half
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise
  • 8 large egg yolks
  • 2 cups sour cream

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl.

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  2. Step 2 Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over.

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  3. Step 3 Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes.
  4. Step 4 Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies.
  5. Step 5 Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.

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  6. Step 6 Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour.

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