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Bake-Off® Contest 39, 2000
Vandalia, Michigan

Pear and Currant Pie

Dried currants are similar to tiny, dark raisins. You'll find them next to the raisins in the baking aisle of your supermarket.

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  • prep time 15 min
  • total time 2 hr 40 min
  • ingredients 13
  • servings 8
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

2
cans (29 oz each) pear slices or halves, sliced, well drained
1/3
cup dried currants or raisins
1/3
cup granulated sugar
1
tablespoon cornstarch
1
teaspoon ground cinnamon
1
teaspoon fresh lemon juice

Glaze

1
cup chopped walnuts or pecans
1/2
cup powdered sugar
1
teaspoon grated lemon peel, if desired
1/4
cup water
2
tablespoons fresh lemon juice
1
tablespoon butter

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2 In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust. Seal edge; flute. Cut slits in several places in top crust.
  • 3 Bake 45 to 55 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
  • 4 Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to rolling boil. Boil 3 to 4 minutes, stirring constantly, until nuts are glazed.
  • 5 Remove pie from oven. Carefully spoon glaze over pie. Cool 1 1/2 hours. Serve warm or cool.
  • 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2 In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust. Seal edge; flute. Cut slits in several places in top crust.
  • 3 Bake 45 to 55 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
  • 4 Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to rolling boil. Boil 3 to 4 minutes, stirring constantly, until nuts are glazed.
  • 5 Remove pie from oven. Carefully spoon glaze over pie. Cool 1 1/2 hours. Serve warm or cool.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
280mg
280%;
Total Carbohydrate
74g
74%
(Dietary Fiber
5g
5%
  Sugars
40g
40%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.