Ingredients Jump to Instructions ↓

  1. 2 package(s) Pillsbury pie crusts ,

  2. 4 crusts total

  3. 6 fresh pears , peeled and cut into 1/2 inch squares

  4. 1 cup(s) fresh raspberries

  5. 1 tablespoon(s) lemon juice

  6. 1/2 teaspoon(s) almond extract

  7. 3/4 cup(s) sugar

  8. 3 tablespoon(s) flour

  9. 1 tablespoon(s) melted butter , or one egg for egg wash

  10. vanilla sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Cut pie crusts into fourths and in lightly greased jam jars fill entire inside with a thin layer of pie crust. preserve 1/2 a pie crust for cutting out strips.

  2. In a large bowl, combine pears, lemon juice, and almond extract. Toss until coated. Add sugar and flour and mix well. Spoon pear mixture into jars, popping in a raspberry here and there. (Raspberries are somewhat sour so you only need a few per jar.)

  3. Slice the set aside pie crust into thin strips. Criss cross them across the pie jar tops. Pinch across the rim of the top and trim any excess. Lightly brush melted butter or egg wash onto crusts and sprinkle with vanilla sugar.

  4. Place jars on baking sheet and bake for 40 minutes, or until crust is golden brown or filling is bubbling. Let cool for 15 minutes, or place lids on completely cooled pies.


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