Pear & Raspberry Streusel Pie

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold Land O Lakes Butter, cut into chunks
• 3 to 4 tablespoons cold water
• 5 medium (5 cups) pears, peeled, cored, cut into 1-inch pieces
• 2 tablespoons orange juice
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 (6-ounce) package fresh raspberries
• 1/2 cup all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1/3 cup chopped pecans
• 1/4 cup cold Land O Lakes Butter, cut into chunks

1. Combine 1 cup flour and 1/8 teaspoon salt in bowl.
2. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Mix in enough water with fork just until flour is moistened.
4. Shape dough into ball; flatten slightly.
5. Wrap in plastic food wrap; refrigerate 30 minutes.
6. Heat oven to 400F.
7. Roll out dough on lightly floured surface to 12-inch circle.
8. Fold into quarters.
9. Place into ungreased 9-inch glass pie pan; unfold, pressing firmly against bottom and sides.
10. Trim pastry to 1/2 inch from edge of pan; fold under.
11. Crimp or flute edge.
12. Combine pears and orange juice in bowl.
13. Add 1/2 cup flour, 1/2 cup sugar and cinnamon; stir to combine.
14. Gently stir in raspberries.
15. Spoon filling into prepared crust.
16. Combine 1/2 cup flour, brown sugar and pecans in bowl.
17. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
18. Sprinkle topping evenly over filling, pressing down gently.
19. Bake 45-55 minutes or until juice begins to bubble through edge.
20. Cover with aluminum foil during last 15 minutes of baking, if crust is browning too quickly.
21. Remove from oven; cool at least 2 hours on cooling rack.

flour, salt, cold, cold water, orange juice, allpurpose, sugar, ground cinnamon, fresh raspberries, allpurpose, brown sugar, pecans, cold

Taken from www.landolakes.com/recipe/1659/pear-raspberry-streusel-pie (may not work)