Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Dana McCauley
Recipe by Cooking Light October 2006

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

211 calories; calories from fat 30%; fat 7g; saturated fat 2.5g; mono fat 3.1g; poly fat 1.2g; protein 0.9g; carbohydrates 37.4g; fiber 3.3g; cholesterol 3mg; iron 0.3mg; sodium 146mg; calcium 11mg.
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