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Ingredientes
- 2 pkt All Ready Pie Crusts, (15-oz)
- 2 pkt Frzn unsweetened Boysenberries, partially thawed (12-oz)
- 1 1/3 lb Fresh rhubarb, trimmed, cut into 1-inch pcs or possibly 1 20-oz package frzn rhubarb, partially thawed
- 4 c. Diced peeled cored pears, (about 3 medium)
- 2 1/3 c. Sugar
- 3/4 c. Plus 2 tsp. all purpose flour Grated peel of 2 oranges
- 1 Tbsp. Grnd cinnamon
- 1 x Egg beaten with 2 Tbsp. lowfat milk, (glaze) Sugar Vanilla ice cream or possibly frzn yogurt
Direcciones
- Preheat oven to 425F. Let refrigerated pie crusts stand at room temperature 15 to 20 min. Combine Boysenberries, rhubarb, diced pears, 2 1/3 c. sugar, 3/4 c. all purpose flour, grated orange peel and 1 Tbsp. grnd cinnamon in large bowl. Mix gently.
- Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 tsp. 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 till golden and filling bubbles, covering edges with foil after 30 min, about 1 hour.
- Cold pies completely. Serve pies with vanilla ice cream.
- Makes 2 pies.
