Raspberry, Rhubarb and Pear Pies Recipe

Name: Raspberry, Rhubarb and Pear Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 15-ounce packages All Ready Pie Crusts; 2 12-ounce packages frozen unsweetened raspberries, partially thawed; 1 1/3 pounds fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20-ounce package frozen rhubarb, partially thawed; 4 cups diced peeled cored pears (about 3 medium); 2 1/3 cups sugar; 3/4 cup plus 2 teaspoons all purpose flour; Grated peel of 2 oranges; 1 tablespoon ground cinnamon; 1 egg beaten with 2 tablespoons milk (glaze); Sugar; Vanilla ice cream or frozen yogurt

Servings: persons

2 15-ounce packages All Ready Pie Crusts
2 12-ounce packages frozen unsweetened raspberries, partially thawed
1 1/3 pounds fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20-ounce package frozen rhubarb, partially thawed
4 cups diced peeled cored pears (about 3 medium)
2 1/3 cups sugar
3/4 cup plus 2 teaspoons all purpose flour
Grated peel of 2 oranges
1 tablespoon ground cinnamon
1 egg beaten with 2 tablespoons milk (glaze)
Sugar
Vanilla ice cream or frozen yogurt

1
Preheat oven to 425F.
2
Let refrigerated pie crusts stand at room temperature 15 to 20 minutes.
3
Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl.
4
Mix gently.
5
Unfold 2 pie crusts.
6
Press out fold lines.
7
Sprinkle each crust with 1 teaspoon flour; spread flour over.
8
Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes.
9
Divide fruit filling between crusts.
10
Press out fold lines in remaining 2 crusts.
11
Arrange atop pies.
12
Fold edges of top crusts under bottom crusts.
13
Press edges together and crimp.
14
Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
15
Brush pies with egg glaze.
16
Sprinkle with sugar.
17
Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour.
18
Cool pies completely.
19
Serve pies with vanilla ice cream.

558

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 15-ounce packages All Ready Pie Crusts, 2 12-ounce packages frozen unsweetened raspberries, partially thawed, 1 1/3 pounds fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20-ounce package frozen rhubarb, partially thawed, 4 cups diced peeled cored pears (about 3 medium), and more.

Yes, Raspberry, Rhubarb and Pear Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry, Rhubarb and Pear Pies

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