Rosy Raspberry-Pear Pie

• 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on box
• 3 firm ripe pears, peeled, cut into 1/2-inch slices
• 1 tablespoon lemon juice
• 12 teaspoon almond extract
• 34 cup sugar
• 3 tablespoons all-purpose flour
• 1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, partially thawed
• 1 tablespoon butter, melted
• 1 tablespoon sugar

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. Reserve second crust for cutouts.
3. In large bowl, gently mix pears, lemon juice and almond extract.
4. Stir in 3/4 cup sugar and the flour.
5. Spoon about half of pear mixture into crust-lined pan.
6. Top with raspberries.
7. Spoon remaining pear mixture over raspberries.
8. Remove second pie crust from pouch; place flat on cutting board.
9. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust.
10. Brush each with melted butter.
11. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary.
12. Place 1 round in the center.
13. Sprinkle rounds with 1 tablespoon.
14. Bake 40-50 minutes or until crust is golden brown and filling is bubbly.
15. After 15-20 minutes of baking, cover crust edges with strips of foil to prevent excessive browning.
16. Cool completely, about 3 hours.
17. If desired serve with vanilla ice cream.

boxpillsbury, firm ripe pears, lemon juice, almond, sugar, allpurpose, fresh raspberries, butter, sugar

Taken from www.food.com/recipe/rosy-raspberry-pear-pie-416943 (may not work)