Rosy Raspberry-Pear Pie

Directions

1. 1
   Heat oven to 400F Place 1 pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie.
2. 2
   Reserve second crust for cutouts.
3. 3
   In large bowl, gently mix pears, lemon juice and almond extract.
4. 4
   Stir in 3/4 cup sugar and the flour.
5. 5
   Spoon about half of pear mixture into crust-lined pan.
6. 6
   Top with raspberries.
7. 7
   Spoon remaining pear mixture over raspberries.
8. 8
   Remove second pie crust from pouch; place flat on cutting board.
9. 9
   With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust.
10. 10
    Brush each with melted butter.
11. 11
    Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary.
12. 12
    Place 1 round in the center.
13. 13
    Sprinkle rounds with 1 tablespoon.
14. 14
    Bake 40-50 minutes or until crust is golden brown and filling is bubbly.
15. 15
    After 15-20 minutes of baking, cover crust edges with strips of foil to prevent excessive browning.
16. 16
    Cool completely, about 3 hours.
17. 17
    If desired serve with vanilla ice cream.