Free Recipe Raspberry, Rhubarb And Pear Pies

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Raspberry, Rhubarb And Pear Pies Recipe

2 pk All Ready Pie Crusts;
-(15-ounce)
2 pk Frozen unsweetened
-raspberries; partially
-thawed
; (12-ounce)
1-1/3 lb Fresh rhubarb; trimmed, cut
-into
; 1-inch pieces or 1
; 20-ounce package
; frozen rhubarb,
; partially thawed
4 c Diced peeled cored pears;
-(about 3 medium)
2-1/3 c Sugar
3/4 c Plus 2 teaspoons all purpose
-flour
Grated peel of 2 oranges
1 tb Ground cinnamon
1 Egg beaten with 2
-tablespoons milk; (glaze)
Sugar
Vanilla ice cream or frozen
-yogurt

Raspberry, Rhubarb And Pear Pies Preparation

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 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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