Receta Boysenberry, Rhubarb And Pear Pies
by Global Cookbook

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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

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.