Rosy Raspberry Pear Pie
  • 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
  1. Heat oven to 400°F. Prepare pie crusts as directed on package for one-crust filled pie using 9-inch pie pan.
  2. Reserve second crust for cutouts.
  3. In large bowl, combine pears, lemon juice and almond extract; toss to coat. Add 3/4 cup sugar and flour; mix
  4. well. Spoon about half of pear mixture into crust-lined pan. Top with raspberries. Spoon remaining pear mixture
  5. over raspberries.
  6. With 2 1/2-inch floured round cookie cutter, cut 9 rounds from second pie crust. Brush each with melted butter.
  7. 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.
  8. Bake at 400°F. for 40 to 50 minutes or until crust is golden brown and filling is bubbly. If necessary, cover
  9. edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 3 hours or
  10. until completely cooled. If desired, serve with Vanilla Ice Cream.
  11. 8 servings