Lunch: Rosy Raspberry-Pear Pie

Pear pie blushes with the rosy-red tartness of raspberries, while refrigerated pie crust makes pie making everyday easy.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Rosy Raspberry-Pear Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
3 firm ripe pears, peeled, cut into 1/2-inch slices
1 tablespoon lemon juice
1/2 teaspoon almond extract
3/4 cup sugar
3 tablespoons Pillsbury BEST® all-purpose flour
1 cup fresh raspberries, or frozen whole raspberries without syrup, partially thawed
1 tablespoon LAND O LAKES® Butter, melted
1 tablespoon sugar

Instructions

Heat oven to 400 °F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired, serve with vanilla ice cream.

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