2 pkgs pillsbury pie crusts (4 crusts total)
6 fresh pears. peeled & cut into little 1/2 inch squares.
1 cup fresh raspberries.
1 tablespoon lemon juice.
1/2 teaspoon almond extract.
3/4 cup sugar.
3 tablespoons flour.
1 tablespoon melted butter or one egg for egg wash.
1 Pre-heat oven to 400 degrees.
2 Cut pie crusts into fourths and in lightly greased jam jars fill entire inside with a thin layer of pie crust. preserve 1/2 a pie crust for cut out strips.
3 In large bowl combine pears, lemon juice and almond extract. toss to coat. Add sugar & flour then mix well. Spoon pear mixture into jars popping in a fresh raspberry here and there. (raspberries are somewhat sour so you only new a few per jar.)
4 Next, slice the set aside pie crust into thin strips. - criss-crossing them across the pie jar tops. Pinch along the rim of the top and trim any excess. Lightly brush melted butter or egg wash on to crusts and sprinkle with vanilla sugar.
5 Place jars on baking sheet and pop into a 400 degree oven for 40 minutes or until crust is golden brown or filling is bubbling. Let cool for 15 minutes and enjoy, or place jar lids on completely cooled pies.