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Sugared Raisin Pear Diamonds

With their tender golden crust and tempting pear and raisin filling, these fabulous bars stand out on any buffet table. Substitute apples for the pears, and you'll still get yummy results! -Jeanne Allen, Rye, Colorado
  • Total Time
    Prep: 20 min. + cooling Bake: 45 min. + cooling
  • Makes
    about 2 dozen


  • 5 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 cup plus 6 tablespoons sugar, divided
  • 1 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 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 zest; 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.

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