- 5 cups plus 1 tablespoon all-purpose flour, divided
- 1/2 cup plus 6 tablespoons sugar, divided
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- 1-1/2 cups cold butter, cubed
- 1 cup half-and-half cream
- 6 cups diced peeled ripe pears (about 7 medium)
- 1 cup golden raisins
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- 1 large egg, lightly beaten
- Additional sugar
- Preheat oven to 350°. In a large bowl, mix 5 cups flour, 1/2 cup sugar, salt and lemon peel; cut in butter until crumbly. Gradually add cream, tossing with a fork until a dough is formed. Divide dough in half.
- On a large piece of lightly floured waxed paper, roll one half of dough to a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan; press onto bottom and up sides of pan.
- Bake until lightly browned, about 20 minutes. Cool on a wire rack. Increase oven setting to 400°.
- In a large bowl, toss pears with raisins, lemon juice, cinnamon and the remaining flour and sugar. Spread over crust. Roll remaining dough to a 16x11-in. rectangle; place over filling, trimming edges if necessary. Brush top with beaten egg; sprinkle with additional sugar.
- Bake until golden brown, 25-30 minutes. Cool on a wire rack. Cut into diamond-shaped bars. Yield: about 2 dozen.
Reviews for Sugared Raisin Pear Diamonds
"I made this recipe for the first time today from the 2002 printing ( I am a recipe collector nut and then thought I would like to put this in my collection I wonder if they have it on the website!!)…the one I used called for 1/2 the amounts called for in this version except for the apples…in fact there is 1/4 c lemon juice in the old version and this one only a tsp…should be interesting... I had to stretch like crzy and still could not get the crust to fully roll out to the 11x16 size!! SOOO it looks wonderful, smells great and just took out of the oven…I can imagine it will be almost impossible to eat of hand but will try this corrected version next time…its as thick as the picture indicates…and I used apples and some homemade applesauce with a little more flour in the filling."
"I love the ease of making these. I used the apples instead of the pears though. It was absolutely great."