2 (15 oz.) pkg. all-ready pie crusts
2 (12 oz.) frozen unsweetened raspberries, partially thawed
1 1/3 lb. fresh rhubarb, trimmed, cut into 1-inch pieces or 1 (20 oz.) pkg. frozen, partially thawed
4 c. diced, peeled, cored pears (about 3 med.)
2 1/3 c. sugar
3/4 c. plus 2 tsp. all-purpose flour
Grated peel of 2 oranges
1 tbsp. ground cinnamon
1 egg beaten with 2 tbsp. milk (glaze)
Sugar
Vanilla ice cream or frozen yogurt

Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes.

Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cups flour, grated orange peel, and 1 tablespoon ground cinnamon in large bowl. Mix gently.

Unfold 2 pie crusts, press out fold lines. Sprinkle each crust with 1 teaspoon flour, spread flour out. Place each crust floured side down in separate 10-inch diameter pie dishes or 9-inch deep dish pie dish. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange on top of pies. Press edges together and crimp.

Cut 1 1/2 inch long slits in each top crust, radiating from near center. Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil about 30 minutes, about 1 hour. Cool pies completely. Serve with vanilla ice cream or yogurt.

Makes 2 pies.