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.

  • 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
  • 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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