Raspberry, Rhubarb And Pear Pies

Raspberry, Rhubarb And Pear Pies

1 review, 5 star(s). 100% would make again

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2 1/3 c Sugar
1 tb Ground cinnamon
Vanilla ice cream; or frozen yoghurt
3/4 c all purpose flour; Plus 2 teaspoons
4 c pears; Diced, peeled, cored
1 1/3 lb Fresh rhubarb; trimmed, cut into 1" segments
Peel of 2 oranges; Grated
2 10-oz pk Frozen unsweetened raspberries
2 pk All Ready Pie Crusts
1 Egg; beaten

Original recipe makes 1



Preheat oven to 425F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently. Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center. Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream. Makes 2 pies. Bon Appetit April 1992

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Calories Per Serving: 6603 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The recipe was hard to read ingredients. It was missing some main points, So I am going to wing it I guess.
ollers 5y ago

Excellent flavor and texture
promfh 6y ago

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