FRESH PEAR CROSTATA
1/2 cup plus 1 teaspoon sugar, divided use
3 tablespoons all-purpose flour
4 cups chopped peeled ripe pears (8 to 9 medium)
1 Pillsbury refrigerated pie crust (from 15 oz. box), softened as directed on box
1 teaspoon sugar
2 tablespoons sliced almonds
Heat oven to 450 degrees F.
In medium bowl, mix 1/2 cup sugar and the flour. Gently stir in pears to coat; set aside.
Remove pie crust from pouch; unroll crust into ungreased 15x10-inch pan with sides. Spoon pear mixture onto center of crust to within 2-inches of edge. Carefully fold 2-inch edge of crust up over pear mixture, pleating crust slightly as necessary. Sprinkle remaining 1 teaspoon sugar over crust edge.
Bake 14 to 20 minutes or until pears are tender and crust is golden brown, sprinkling almonds over pear mixture during last 5 minutes of baking. Cool 15 minutes.
Cut into wedges; serve warm
Makes 8 servings
Source: Recipe booklet: Pillsbury Make-it-Easy, Special Edition No. 7.3, 2005
1/2 cup plus 1 teaspoon sugar, divided use
3 tablespoons all-purpose flour
4 cups chopped peeled ripe pears (8 to 9 medium)
1 Pillsbury refrigerated pie crust (from 15 oz. box), softened as directed on box
1 teaspoon sugar
2 tablespoons sliced almonds
Heat oven to 450 degrees F.
In medium bowl, mix 1/2 cup sugar and the flour. Gently stir in pears to coat; set aside.
Remove pie crust from pouch; unroll crust into ungreased 15x10-inch pan with sides. Spoon pear mixture onto center of crust to within 2-inches of edge. Carefully fold 2-inch edge of crust up over pear mixture, pleating crust slightly as necessary. Sprinkle remaining 1 teaspoon sugar over crust edge.
Bake 14 to 20 minutes or until pears are tender and crust is golden brown, sprinkling almonds over pear mixture during last 5 minutes of baking. Cool 15 minutes.
Cut into wedges; serve warm
Makes 8 servings
Source: Recipe booklet: Pillsbury Make-it-Easy, Special Edition No. 7.3, 2005
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