Pear, Nut And Raisin Pie
|Piecrust mix||10 Ounce (1 Package)|
|Sliced pared pears||5 Cup (80 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped golden raisins||1⁄4 Cup (4 tbs)|
|Chopped cashews||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
1. Preheat oven to 400Â° F.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry. Prick pie shell well; chill or freeze for 15 minutes.
3. Meanwhile, toss together pear slices and flour; sprinkle pears with lemon juice. Gently combine with raisins, nuts, lemon rind and cinnamon; spoon into pie shell.
4. Bake for 30 to 35 minutes or until crust is brown and pears are tender. Let stand for 10 minutes before serving.