Rosy Raspberry-Pear Pie

1. 1

   Heat oven to 400F Place 1 pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie.

2. 2

   Reserve second crust for cutouts.

3. 3

   In large bowl, gently mix pears, lemon juice and almond extract.

4. 4

   Stir in 3/4 cup sugar and the flour.

5. 5

   Spoon about half of pear mixture into crust-lined pan.

6. 6

   Top with raspberries.

7. 7

   Spoon remaining pear mixture over raspberries.

8. 8

   Remove second pie crust from pouch; place flat on cutting board.

9. 9

   With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust.

10. 10

    Brush each with melted butter.

11. 11

    Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary.

12. 12

    Place 1 round in the center.

13. 13

    Sprinkle rounds with 1 tablespoon.

14. 14

    Bake 40-50 minutes or until crust is golden brown and filling is bubbly.

15. 15

    After 15-20 minutes of baking, cover crust edges with strips of foil to prevent excessive browning.

16. 16

    Cool completely, about 3 hours.

17. 17

    If desired serve with vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.