 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Pear pie blushes with the rosy-red tartness of raspberries, while refrigerated pie crust make pie making everyday easy!! Ingredients:
1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box |
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 all-purpose flour |
1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, partially thawed |
1 tablespoon butter, melted |
1 tablespoon sugar |
Directions:
1. Heat oven to 400°F Place 1 pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie. Reserve second crust for cutouts.
2. In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pan. Top with raspberries. Spoon remaining pear mixture over raspberries.
3. Remove second pie crust from pouch; place flat on cutting board. With floured 2 1/2-inch round 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 the center. Sprinkle rounds with 1 tablespoon.
4. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. After 15-20 minutes of baking, cover crust edges with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired serve with vanilla ice cream.
|
|