Free-Form Pear Pie

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 30%
  • Fat: 7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 0.9g
  • Carbohydrate: 37.4g
  • Fiber: 3.3g
  • Cholesterol: 3mg
  • Iron: 0.3mg
  • Sodium: 146mg
  • Calcium: 11mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Free-Form Pear Pie Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy