>From the Pillsbury website...
Rosy Raspberry-Pear Pie
15 Min Total Time:
4 Hr 5 Min Makes:
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
3firm ripe pears, peeled, cut into 1/2-inch slices
1tablespoon lemon juice
1/2teaspoon almond extract
3tablespoons Pillsbury BEST® all-purpose flour
1cup fresh raspberries, or frozen whole raspberries without syrup, partially
1tablespoon butter, melted
Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie pan as directed on
box for One-Crust Filled Pie. Reserve second crust for cutouts.
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 pan.
Top with raspberries. Spoon remaining pear mixture over raspberries.
Remove second pie crust from pouch; place flat 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.
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.
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
Owner of http://groups.yahoo.com/group/ThePlaceToSwap/
My MySpace.com page - http://www.myspace.com/rhondag2u
Never miss a thing. Make Yahoo your home page.