Free-Form Pear Pie

recipe
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.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 425°.

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

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.

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.

Dana McCauley,

Cooking Light

October 2006
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