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Rosy Raspberry-Pear Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
Bake-Off® Contest 39, 2000
Lola Nebel
Cambridge, Minnesota
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Pear pie blushes with the rosy-red tartness of raspberries, while refrigerated pie crust makes pie making everyday easy.

Rosy Raspberry-Pear Pie

  • Prep Time 15 min
  • Total 4 hr 5 min
  • Ingredients 9
  • Servings 8
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

370 Calories
14g Total Fat
2g Protein
59g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
270mg
11%
Potassium
110mg
3%
Total Carbohydrate
59g
20%
Dietary Fiber
3g
13%
Sugars
28g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 3 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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