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Pear: Pear and Currant Pie

Source of Recipe

Donene Turner


List of Ingredients

Crust:
1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts, softened as directed on package

Filling:
2 (29-oz.) cans pear slices or halves, sliced, well drained
1/3 cup dried currants or raisins
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon fresh lemon juice

Glaze:
1 cup chopped walnuts or pecans
1/2 cup powdered sugar
1 teaspoon grated lemon peel, if desired
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon butter



Recipe

1. Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.

2. In large bowl, combine all filling ingredients; mix well. Spoon into crust-lined pan. Top with second crust and flute; cut slits in several places.

3. Bake at 400°F. for 45 to 55 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

4. Meanwhile, in medium saucepan, combine all glaze ingredients. Bring to a rolling boil. Boil 3 to 4 minutes or until nuts are glazed, stirring constantly.

5. Remove pie from oven. Carefully spoon glaze over pie. Cool 1 1/2 hours. Serve warm or cool.


YIELD: 8 Servings