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Pear and Currant Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
Bake-Off® Contest 39, 2000
Donene Turner
Vandalia, Michigan
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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.

Pear and Currant Pie

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

Crust

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

Instructions

  • Step 
    1
    Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to rolling boil. Boil 3 to 4 minutes, stirring constantly, until nuts are glazed.
  • Step 
    5
    Remove pie from oven. Carefully spoon glaze over pie. Cool 1 1/2 hours. Serve warm or cool.

Nutrition

530 Calories
23g Total Fat
4g Protein
74g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
210
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;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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