Serves: 8
Total Calories: 79
1. Let pie crust pouch stand at room temperature for 15 to 20 minutes.
2. Meanwhile, heat oven to 450°F. In medium bowl, combine 1/2 cup sugar and flour blend well. Add pears toss gently.
3. Remove pie crust from pouch. Unfold crust place in ungreased 15x10x1-inch baking pan. Press out fold lines.
4. Spoon pear mixture onto center of crust, leaving 2-inch border. Fold edge of crust 2 inches over pear mixture crimp crust slightly. Sprinkle crust edge with 1 teaspoon sugar.
5. Bake at 450'F. for 14 to 20 minutes or until crust is golden brown and pears are tender, sprinkling almonds over pear mixture during last 5 minutes of baking time. Cool at least 15 minutes before serving.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 340 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 6 g 30% * Cholesterol: 25 mg 8% * Sodium: 110 mg 5% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 3 g 12% * Sugars: 36 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 80% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 3 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 Fat
Variations
Fresh Peach Pie: Substitute sliced fresh peaches for strawberries. Omit red food color.
Fresh Raspberry Pie: Substitute fresh raspberries for strawberries. Prep
of crust 2 inches over pear mixture crimp crust slightly. Sprinkle crust edge with 1 teaspoon sugar.
This Fresh Pear Crostata recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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