Rosy Raspberry-Pear Pie

Pear pie blushes with the rosy-red tartness of raspberries, while refrigerated pie crust makes pie making everyday easy. MORE+ LESS-

Bake-Off® Contest 39, 2000

Cambridge, Minnesota

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

firm ripe pears, peeled, cut into 1/2-inch slices

tablespoon lemon juice

1/2

teaspoon almond extract

3/4

cup sugar

tablespoons Pillsbury BEST® all-purpose flour

cup fresh raspberries, or frozen whole raspberries without syrup, partially thawed

tablespoon LAND O LAKES® Butter, melted

tablespoon sugar

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1

Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
2

In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
3

Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
4

Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired, serve with vanilla ice cream.