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Pear and Currant Pie

Prep 15 min
Total 2 hr 40 min
Ingredients 13
Servings 8

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

Bake-Off® Contest 39, 2000

Donene Turner

Vandalia, Michigan

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

cans (29 oz each) pear slices or halves, sliced, well drained

1/3

cup dried currants or raisins

1/3

cup granulated sugar

tablespoon cornstarch

teaspoon ground cinnamon

teaspoon fresh lemon juice

Glaze

cup chopped walnuts or pecans

1/2

cup powdered sugar

teaspoon grated lemon peel, if desired

1/4

cup water

tablespoons fresh lemon juice

tablespoon butter

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 36%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 280mg; 12%
Potassium: 320mg; 9%
Total Carbohydrate: 74g; 25%
Dietary Fiber 5g 20% Sugars 40g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 6%; 6%
Calcium: 4%; 4%
Iron: 6%; 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;