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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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