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Sugared Raisin Pear Diamonds Recipe

Sugared Raisin Pear Diamonds Recipe

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 YIELD:24 servings


  • 5 cups plus 4-1/2 teaspoons all-purpose flour, divided
  • 1/2 cup plus 6 tablespoons sugar, divided
  • 1 teaspoon salt
  • 1-1/2 cups cold butter
  • 1 teaspoon grated lemon peel
  • 1 cup half-and-half cream
  • 6 cups diced peeled ripe pears (about 7)
  • 1 cup golden raisins
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 egg, beaten
  • Additional sugar


  • 1. In a large bowl, combine 5 cups flour, 1/2 cup sugar and salt. Cut in butter and lemon peel until mixture resembles coarse crumbs. Gradually add cream, tossing with a fork until dough forms a ball.
  • 2. Divide in half. On a large piece of lightly floured waxed paper, roll out one portion of dough into a 16-in. x 11-1/2-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • 3. Bake at 350° for 20 minutes or until lightly browned. Cool on a wire rack. Increase temperature to 400°.
  • 4. In a large bowl, combine the pears, raisins, lemon juice, cinnamon and remaining flour and sugar. Spread over crust. Roll out remaining dough into a 16-in. x 12-in. rectangle; place over filling. Trim and seal edges. Brush top with egg; sprinkle with additional sugar.
  • 5. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into diamond-shaped bars. Yield: about 2 dozen.

Nutritional Facts

1 piece: 284 calories, 13g fat (8g saturated fat), 44mg cholesterol, 189mg sodium, 39g carbohydrate (16g sugars, 2g fiber), 4g protein.

Reviews for Sugared Raisin Pear Diamonds

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Reviewed Jan. 28, 2015

"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."

Reviewed Dec. 4, 2013

"I love the ease of making these. I used the apples instead of the pears though. It was absolutely great."

Reviewed Mar. 4, 2010

"These are easy to make and very good, like eating a pear or apple pie but they go a lot farther then a pie. I have altered this recipe using fresh strawberries and the next time I make these I'm going to use blueberries. You can also use apples. Yum Yum"

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