Raspberry Pear Pie
Posted by: Tuddles Wed, 19 May 2004, at 7:20 a.m.
pie crusts for double 9 inch pie
3 firm ripe pears, peeled; cut into 1/2 inch slices
1 tablespoon lemon juice
1/2 teaspoon almond extract
3 tablespoons all purpose flour
1 cup fresh or frozen whole raspberries with out syrup; partially thawed
1 tablespoon butter or margarine; melted
1 tablespoon sugar
Heat oven to 400° F. Prepare pie crust for one crust filled pie using 9 inch pie
pan. Reserve second crust for cutouts. In large bowl, combine pears, lemon juice
and almond extract; toss to coat. Add 3/4 cup sugar and flour; mix well. Spoon
about half of pear mixture into crust lined pan. Top with raspberries.
Spoon remaining pear mixture over raspberries.
With 2 1/2 inch floured round cookie cutter, cut 9 rounds from second pie crust.
Brush each with melted butter. Place 8 rounds, butter side up, in a circle on
outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle
rounds with sugar. Bake at 400° F for 40 to 50 minutes or until crust is golden
brown and filling is bubbly. If necessary, cover edge of crust with strips of
foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 3
hours or until completely cooled.
Yield: 8 servings