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Pear-Raspberry Heart Pie

Martha Stewart
  • minutes
  • Serves 10

INGREDIENTS

3

lbs Bartlett pears, ripe

6 oz

Raspberries

1

Egg yolk, large

2 tbsp

Lemon juice, fresh

1

All-purpose flour

1/4 tsp

Cinnamon, ground

3 tbsp

Cornstarch

1/2 cup

Granulated sugar

1/4 tsp

Salt

1

Sanding sugar

1 oz

Butter, unsalted

1

Pate brisee

1 tbsp

Water