Almond-Pear Pie

Almond-Pear Pie

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

Prep Time

20

Minutes

Total Time

2:25

Hrs:Mins

Makes

8

servings

1
box Pillsbury® refrigerated pie crusts, 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
  1. 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.
  2. 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.
  3. Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Pears are best picked when hard and green (underripe). They finish ripening after picking. Plan on ripening pears at home for a few days before you use them.
Anjou pears are a great fall and winter pear. They are juicy when ripe but hold their shape well.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 120mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 5g,
    • Sugars 26g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.