Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 30) easy pies Rosy Raspberry-Pear Pie Prep Time: 15 Minutes Ready in: 4 Hours 5 Minutes Servings: 8 1 box (15 oz) 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 frozen whole raspberries without syrup, partially thawed 1 tablespoon butter, melted 1 tablespoon sugar 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; unroll crust on cutting board. With floured 21/2 -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 center. Sprinkle rounds with 1 tablespoon sugar. 4. Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired, serve with vanilla ice cream. Nutrition information per serving: 1 SeRviNg: Calories 380 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g); Cholesterol 15mg; Sodium 220mg; Total Carbohydrate 60g (Dietary Fiber 3g; Sugars 30g); Protein 2g exchaNgeS: 1 Starch, 3 Fruit, 3 Fat 30 Pillsbury Fabulous Pies
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