Active Time: 30 minutes
Total Time: 1 hour 30 minutes
INGREDIENTS
1 refrigerated ready-to-use pie crust (from a 15-oz box)
1/4 cup slivered almonds
Filling
4 firm-ripe Anjou pears (2 lb)
1/2 cup sugar
2 Tbsp cornstarch
2 containers (6 oz each) fresh raspberries
Cobbler Topping
1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/4 tsp salt
6 Tbsp heavy cream
1/4 tsp almond extract
PREPARATION
1. Heat oven to 375ºF. Line a 9-in. pie plate with pie crust as package directs; fold edge under without fluting. Press almond slivers into edge of pie crust and set aside.
2. Filling: Peel, halve, core and slice pears; toss with sugar and cornstarch in large bowl. Fold in raspberries. Mound filling in pie shell.
3. Cobbler Topping: Mix flour, sugar, baking powder and salt in medium bowl. Stir cream and extract with fork into flour mixture just until moistened.
4. Place batter in a qt-size ziptop freezer bag; cut off 1/2 in. from one tip. Pipe crisscrossing lines over the filling to make lattice.
5. Bake 20 minutes, then reduce heat to 350ºF and bake 30 to 40 minutes longer until topping is a deep golden color and filling bubbles slightly in center. Cool at least 1 hour before serving.
Nutrition Facts
Yield 8 servings
Amount Per Serving
Calories 359
Total Fat 13g
Saturated Fat 6g
Cholesterol 20mg
Sodium 213mg
Total Carbohydrates 59g
Dietary Fiber 7g
Protein 4g
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