Raspberry, Rhubarb and Pear Pies

This is a deceptively simple recipe, but the completed pie is greater than the sum of its parts. The tartness of the rhubarb and the sweet / tart flavour of the raspberries are softened by the pear. Then there's some orange peel and cinnamon to round it out. It's incredibly delicious.

The recipe calls for store-bought crusts, but of course it's easy to substitute your favourite recipe. The only thing that's an issue is that these three ingredients are never in season at the same time. What I do is freeze rhubarb in the spring, raspberries in the summer and then when pears are in season in the fall, out come the pies!