Almond-Pear Pie

Prep 20 min
Total 2 hr 25 min
Servings 8

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

By Betty Crocker Kitchens

Updated September 14, 2015

Make with

Gold Medal Flour

Ingredients

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

Steps

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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.

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 Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 150

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 120mg; 5%
Potassium: 240mg; 7%
Total Carbohydrate: 49g; 16%
Dietary Fiber 5g 20% Sugars 26g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 6%; 6%

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;