>From the Pillsbury website...


Rosy Raspberry-Pear Pie 

Prep Time:
15 Min Total Time:
4 Hr 5 Min Makes:
8 servings

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
3/4cup sugar
3tablespoons Pillsbury BEST® all-purpose flour
1cup fresh raspberries, or frozen whole raspberries without syrup, partially 
1tablespoon butter, melted
1tablespoon sugar

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***~~~
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