Autumn Blush Pie

Autumn Blush Pie

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  • 2 Pillsbury® refrigerated pie crusts (9-inch)
  • 4 med. pears
  • 3 LG. apples
  • 2 C red raspberries, washed & dried
  • 2 T tapioca (or flour)
  • ½ – ¾ C Pioneer® Sugar (depends on sweetness of fruit)
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 2 tsp. orange zest
  • 1 T lemon juice
  • 1-2 T milk
  • 1 T cinnamon sugar mixture*
  • 1 T butter in pieces


  1. Preheat oven to 350° F. Grease a 9-inch pie plate and lightly flour bottom of pie plate. Place one pie crust to the bottom of the pie plate; set aside.
  2. Peal pears and apples; slice thin and place in a large bowl. Add prepared raspberries to apples and pear mixture; set aside.
  3. In separate bowl mix tapioca (or flour) with Pioneer® Sugar. Stir in cinnamon, ginger and orange zest. Add to fruit and toss gently. Pour the fruit and sugar mixture to the prepared pie crust.
  4. Sprinkle lemon juice on top of fruit mixture. Dot the top with butter pieces. Top with other pie crust and press down edges to seal. Make 5 vent slits on top. Lightly dab milk on top of crust and sprinkle with a cinnamon sugar mixture.
  5. Bake for 45-60 minutes or until apples and pears are tender.

Cook's Note

You might want to put a greased aluminum foil lined cookie sheet under the pie dish in case the pie boils over.*Cinnamon Sugar recipe can be found under Sauces, Jams & Condiments section.
Autumn Blush Pie
2 votes, 3.00 avg. rating (63% score)

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