Rosy Raspberry-pear Pie

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
• 3 firm ripe pears, peeled, cut into 1/2-inch slices
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, partially thawed
• 1 tablespoon butter, melted
• 1 tablespoon sugar

Recipe

• 1 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.
• 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 pan. top with raspberries. spoon remaining pear mixture over raspberries.
• 3 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 the center. sprinkle rounds with 1 tablespoon.
• 4 bake 40-50 minutes or until crust is golden brown and filling is bubbly. after 15-20 minutes of baking, cover crust edges with strips of foil to prevent excessive browning. cool completely, about 3 hours. if desired serve with vanilla ice cream.