Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cans (29 oz each) pear slices or halves, sliced, well drained
1/3
cup dried currants or raisins
1/3
cup granulated sugar
1
tablespoon cornstarch
1
teaspoon ground cinnamon
1
teaspoon fresh lemon juice
1
cup chopped walnuts or pecans
1/2
cup powdered sugar
1
teaspoon grated lemon peel, if desired
1/4
cup water
2
tablespoons fresh lemon juice
1
tablespoon butter
Preparation
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust. Seal edge; flute. Cut slits in several places in top crust.
Bake 45 to 55 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to rolling boil. Boil 3 to 4 minutes, stirring constantly, until nuts are glazed.
Remove pie from oven. Carefully spoon glaze over pie. Cool 1 1/2 hours. Serve warm or cool.
