Rosy Raspberry-Pear Pie

Heat oven to 400 degrees F.

Prepare pie crusts as directed on package for one-crust filled pie using 9-inch pie pan. Reserve second crust for cutouts.

In a large bowl, combine pears, lemon juice and almond extract. Toss to coat. Add 3/4 cup sugar and flour, mixing well.

Spoon about half of pear mixture into crust-lined pan. Top with raspberries. Spoon remaining pear mixture over raspberries.

With 2 1/2-inch floured round cookie cutter, cut 9 rounds from second pie crust. Brush each with melted butter.

Place 8 rounds, butter side up, a in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.

Bake at 400 degrees F for 40 to 50 minutes or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Cool for 3 hours or until completely cooled. If desired, serve with vanilla ice cream.