Pear and Currant Pie

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

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

Directions

  1. 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  2. 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. 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. 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. 5 Remove pie from oven. Carefully spoon glaze over pie. Cool 1 1/2 hours. Serve warm or cool.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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