ROSY RASPBERRY PEAR PIE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 (I5-oz.) pkg. Pillsbury~ Refrigerated Pie Crusts, softened as directed on package
  • 3 firm ripe pears, peeled, cut into 1/2-inch slices
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 3/4 cup sugar
  • 3 tablespoons Pillsbury BEST All Purpose or Unbleached Flour
  • 1 cup fresh or frozen whole raspberries without syrup, partially thawed
  • 1 tablespoon butter or margarine, melted
  • 1 tablespoon sugar

Directions

  • Heat oven to 400°F. Prepare pie crusts as directed on package for one-crust filled pie using 9-inch pie pan.
  • Reserve second crust for cutouts.
  • In large bowl, combine pears, lemon juice and almond extract; toss to coat. Add 3/4 cup sugar and flour; mix
  • well. Spoon about half of pear mixture into crust-lined pan. Top with raspberries. Spoon remaining pear mixture
  • over raspberries.
  • With 2 1/2-inch floured round cookie cutter, cut 9 rounds from second pie crust. Brush each with melted butter.
  • Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
  • Bake at 400°F. for 40 to 50 minutes or until crust is golden brown and filling is bubbly. If necessary, cover
  • edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 3 hours or
  • until completely cooled. If desired, serve with Vanilla Ice Cream.
  • 8 servings

Notes

Categories: Dessert  Pie  Tart 
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