Pear And Raspberry Pie

• 3/4 cup flour
• 1/2 cup self-rising flour
• 1/4 cup powdered sugar
• 1/2 cup part skim ricotta cheese
• 1 None egg white
• 3 medium ripe pears, peeled, cored and thinly sliced
• 1 2/3 cups raspberries
• 1/4 cup ground almonds
• 2 tsp milk
• 1 tsp granulated sugar

1. Process flours and powdered sugar until well blended. Add ricotta; process for 30 seconds to just combine. Add egg white and 1 tbsp iced water. Process, using pulse, for 15 seconds or until mixture is evenly moistened and still crumbly, adding 1-2 tsp additional water if necessary.
2. Knead dough on a lightly floured surface until it just comes together. Form into a disc and wrap in plastic wrap. Refrigerate for 20 mins.
3. Preheat the oven to 350u0b0F. Combine pears and raspberries in a large bowl. Roll pastry between sheets of parchment paper to a 12-inch round. Peel off top sheet of paper. Transfer pastry, on remaining paper, to a baking sheet. Sprinkle pastry with almonds, leaving a 2-inch border.
4. Pile pear mixture on almonds. Fold in edge of pastry to partially cover pear mixture, pleating and pinching pastry edge. Brush pastry with milk; sprinkle with sugar.
5. Bake for 35 mins or until golden brown.

flour, flour, powdered sugar, ricotta cheese, egg white, raspberries, ground almonds, milk, sugar

Taken from recipes-plus.com/api/v2.0/recipes/24484 (may not work)