3/4 c. sugar
1/3 c. all-purpose flour
1 tbsp. finely shredded orange peel
1 tsp. ground cinnamon
4 medium pears, peeled, cored and sliced (5 c.)
2 c. raspberries
double crust pastry
1 tbsp. butter, cut up
Glazed Nut Topping

In a mixing bowl, combine sugar, flour, orange peel and cinnamon. Add pears and raspberries; toss to coat. Set aside.

For pie shell, prepare double-crust pastry. Roll out half of pastry to a 12-inch circle and line a 9-inch pie plate. Fill pastry-lined pie plate with pear mixture. Dot filling with butter. Trim bottom pastry to 1/2-inch beyond the pie plate. Roll out remaining pastry to 12-inch circle. Cut into 1/2-inch wide strips. Weave strips on top of filling to make a lattice. Trim strips even with edge of bottom pastry. Fold under pastry and flute edge. Cover edge of pie with foil.

Bake in a 375°F oven for 25 minutes. Remove foil and bake for 25 to 30 minutes more or until crust is golden. Spoon Glazed Nut Topping over warm pie. Cool on wire rack. Serve with sweetened whipped cream.

Glazed Nut Topping:

2 tbsp. butter
1/2 c. chopped walnuts
3 tbsp. brown sugar
1 tbsp. milk

In a small saucepan, combine butter and walnuts. Cook and stir over medium heat until walnuts are lightly browned. Stir in brown sugar. Heat and stir 1 minute. Carefully stir in milk.