Free-Form Pear Pie – a delicious recipe with Bartlett, turbinado sugar, cornstarch, lemon juice, ground ginger, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0.
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 425u00b0 for 20 minutes on lowest oven rack. Reduce oven temperature to 350u00b0 (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.
80
kcal
Calories
21
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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, and more.
Yes, Free-Form Pear Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
