Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4
cup butter or margarine, melted
1
can (12 oz) almond filling
1/4
cup amaretto
2
tablespoons sugar
2
medium red pears, thinly sliced
1/2
cup apricot preserves
1
tablespoon butter or margarine
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove pie crusts from pouches; unroll and stack on lightly floured surface. Roll into 14-inch round; place on cookie sheet. In medium bowl, stir together melted butter, almond filling and 2 tablespoons of the amaretto until blended; spread on crust to within 3 inches of edge. In another medium bowl, toss sugar and pears; arrange pears in circles, overlapping slices, on top of filling.
In small saucepan, cook preserves over low heat until melted. In small bowl, strain preserves through fine wire-mesh strainer, discarding solids. Stir in 1 tablespoon butter and remaining 2 tablespoons amaretto; drizzle over pears. Fold outer 3 inches of dough toward center, pressing lightly to seal.
Bake on lower oven rack 30 minutes or until golden brown. Cool on cooling rack 15 minutes before serving.
