ALMOND-PEAR PIE

Almond-Pear Pie image

Looking for a dessert pie using Pillsbury® refrigerated pie crust? Then check out this great almond and pear pie recipe.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 8

Number Of Ingredients 10

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (8 oz) or tube (7 oz) almond paste
5 cups 1/2-inch slices peeled, ripe (but firm) pears (about 4 pears)
2 tablespoons sugar
2 tablespoons Gold Medal™ all-purpose flour
1 1/4 teaspoons apple pie spice
1 tablespoon lemon juice
1 egg, beaten
1/4 cup sliced almonds
1 teaspoon sugar

Steps:

Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.

Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 26 g, TransFat 0 g