Pear And Raspberry Pie

Directions

1. 1
   Process flours and powdered sugar until well blended. Add ricotta; process for 30 seconds to just combine. Add egg white and 1 tbsp iced water. Process, using pulse, for 15 seconds or until mixture is evenly moistened and still crumbly, adding 1-2 tsp additional water if necessary.
2. 2
   Knead dough on a lightly floured surface until it just comes together. Form into a disc and wrap in plastic wrap. Refrigerate for 20 mins.
3. 3
   Preheat the oven to 350°F. Combine pears and raspberries in a large bowl. Roll pastry between sheets of parchment paper to a 12-inch round. Peel off top sheet of paper. Transfer pastry, on remaining paper, to a baking sheet. Sprinkle pastry with almonds, leaving a 2-inch border.
4. 4
   Pile pear mixture on almonds. Fold in edge of pastry to partially cover pear mixture, pleating and pinching pastry edge. Brush pastry with milk; sprinkle with sugar.
5. 5
   Bake for 35 mins or until golden brown.