Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (8 oz) or tube (7 oz) almond paste
5
cups 1/2-inch slices peeled, ripe (but firm) pears (about 4 pears)
2
tablespoons sugar
2
tablespoons Gold Medal™ all-purpose flour
1 1/4
teaspoons apple pie spice
1
tablespoon lemon juice
1
egg, beaten
1/4
cup sliced almonds
1
teaspoon sugar
Preparation
Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.
