Raspberry-Pear Pie Recipe #380893
This looks so good, and different from the pies I normally come across. Time listed does not include cooling time.
by iewe
1¼ hours | 20 min prep
SERVES 6 -8
- 1 (15 ounce) box refrigerated pie crusts, softened
- 3 pears, firm and ripe, peeled and 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 raspberry (or frozen whole raspberries without syrup, partially thawed)
- 1 tablespoon butter, melted
- 1 tablespoon sugar
- Heat oven to 400°F Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
- 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 pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
- Unroll second pie crust 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 center. Sprinkle rounds with 1 tablespoon sugar.
- Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, you may want to cover crust edge with strips of foil to prevent from getting too brown.
- Cool completely, about 3 hours. Serve plain or with ice cream.
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5 stars