Joke: PEAR RASPBERRY COBBLER PIE

1 ready to use pie crust
1/4 cup slivered almonds

FILLING
4 pears
1/2 cup sugar
2 tbs cornstarch
2 containers raspberries

COBBLER TOPPING
1/2 cup flour
2 tbs sugar
1/2 tsp baking powder
1/4 tsp salt
6 tbs heavy cream
1/4 tsp almond extract

Heat oven to 375 degrees. Line a 9" pie plate with pie crust as package directs, fold edge under without fluting. Press almond slivers into edge of pie crust and set aside. FILLING---Peel, halve, core and slice pears, toss with sugar and cornstarch in bowl. Fold in raspberries. Mound filling in pie shell.

COBBLER TOPPING---Mix flour, sugar, baking powder and salt in a bowl. Stir cream and extract into flour mixture until moistened. Place batter in a ziptop bag, cut off 1/2" from one tip. Pipe crisscrossing lines over the filling to make lattice. Bake 20 min. then reduce heat to 350 degrees and bake 40 min. longer or until topping is a deep golden color and filling bubbles slightly in center. Cool 1 hour before serving. MAKES 8 SERVINGS OF PIE.