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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Servings 8

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Bake-Off® Contest 39, 2000

Donene Turner

Vandalia, Michigan

ingredients 13
Prep Time 15 min
Total Time 2 hr 40 min

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

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Directions

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.

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;