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“Pear pie blushes with the rosy-red tartness of raspberries, while refrigerated pie crust make pie making everyday easy!!”

Ingredients Nutrition


  1. Heat oven to 400°F Place 1 pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie. Reserve second crust for cutouts.
  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 pan. Top with raspberries. Spoon remaining pear mixture over raspberries.
  3. Remove second pie crust from pouch; place flat 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 the center. Sprinkle rounds with 1 tablespoon.
  4. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. After 15-20 minutes of baking, cover crust edges with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired serve with vanilla ice cream.

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