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Free-Form Pear Pie

Yield 8 servings (serving size: 1 wedge)
Top this easy pie with crumbled blue cheese. Substitute 1/4 cup granulated sugar for turbinado in the filling, or use Bosc or Anjou pears instead of Bartletts, if desired.


  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 5 cups coarsely chopped peeled Bartlett pear (about 5 medium)
  • 1/4 cup turbinado sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Cooking spray
  • 1 tablespoon turbinado sugar or granulated sugar

Nutrition Information

  • calories 211
  • caloriesfromfat 30 %
  • fat 7 g
  • satfat 2.5 g
  • monofat 3.1 g
  • polyfat 1.2 g
  • protein 0.9 g
  • carbohydrate 37.4 g
  • fiber 3.3 g
  • cholesterol 3 mg
  • iron 0.3 mg
  • sodium 146 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 425°.

  2. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper.

  3. Combine pear and next 6 ingredients (through salt); toss well. Arrange pear mixture in center of dough, leaving a 3-inch border. Fold edges of the dough toward center, pressing gently to seal (dough will only partially cover pear mixture). Lightly coat with cooking spray, and sprinkle evenly with 1 tablespoon sugar.

  4. Bake at 425° for 20 minutes on lowest oven rack. Reduce oven temperature to 350° (do not remove from oven); bake an additional 15 minutes or until fruit is tender and crust is golden brown. Cool on a wire rack. Cut into wedges.