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
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.
Yields
1 servings