Options

Format:
Include:
PRINT
See more
Free-Form Pear Pie

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.

Cooking Light OCTOBER 2006

  • Yield: 8 servings (serving size: 1 wedge)

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.

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
advertisement

Go to full version of

Free-Form Pear Pie recipe

advertisement