I’ve put the recipe quantity calculator that I wrote about 10 years ago up on my web site. You can input recipe measurements as fractions and use cups, teaspoons, tablespoons, etc. (American style recipes). The program has been well-used on another web site over the years.
Raspberry Pear Pie
4 c. peeled, cored, sliced ripe red d’anjou pears
2 c. frozen raspberries, thawed and drained
3/4 c. sugar
5 tablespoons flour
1 teaspoon cinnamon
juice from half a lemon
Prepare a pie crust. As soon as pears are sliced, squeeze juice from the half lemon over them to keep them from turning brown. Drain the juice from the thawed raspberries. Mix together the sugar, flour, and cinnamon. Combine with sliced pears and raspberries. Put fruit mixture in unbaked pie shell. Sprinkle lightly with allspice and put a couple teaspoons of butter on top. Finish with top crust and bake for about 20 minutes at 400° F. then 35 minutes at 350° F. Cool and serve with vanilla ice cream.