 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I have not tried this recipe. I got it from Tops courtesy of California Pear Advisory Board. Ingredients:
12 ounces refrigerated pie crusts |
3 small ripe bartlett pears, peeled, cored and diced |
1/3 cup packed brown sugar |
1 tablespoon cornstarch |
1/2 teaspoon cinnamon |
1 dash nutmeg |
1 tablespoon milk |
1 tablespoon sugar |
Directions:
1. Preheat oven to 400.
2. Place pie crusts on a cutting board and roll each into a 12 circle. Cut 3 circles from each crust using a 5 bowl as a guide. Gather up remaining dough and roll out on a lightly floured board; cut into 2 more circles.
3. In a medium bowl, combine pears with brown sugar, cornstarch, cinnamon and nutmeg; toss well to combine. Place equal amounts of fruit onto half of each circle, leaving excess liquid in bowl.
4. Brush edges of dough with water. Pick up each circle like a taco shell, with rounded sides up, and pinch edges together to enclose filling.
5. Place on a lightly greased baking sheet and press with the tines of a fork to seal. Brush with milk and sprinkle with sugar.
6. Bake for 15-20 minutes, or until golden brown.
|
|