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Pear and Currant Pie

(7)
  0 reviews
  • 15 min prep time
  • 2 hr 40 min total time
  • 13 ingredients
  • 8 servings
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Dried currants are similar to tiny, dark raisins. You'll find them next to the raisins in the baking aisle of your supermarket.

Bake-Off® Contest 39, 2000
Donene Turner
Vandalia, Michigan

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

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.
 

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.
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