Pear and Apple Crustada
Prep Time: 10 minutes
Cooking Time: 25 minutes
The combination of pears and apples is great in this super easy dessert, but you can use all apples or all pears. Add pecans or raisins on top if you like.
1 9 inch pie crust dough, Pillsbury or any
2 apple(s), granny smith or other
3 pears, Bosque or other
1 tablespoon sugar
1 tablespoon flour, all purpose
2 teaspoons cinnamon, ground
1 egg(s), large, for egg wash
2 tablespoons turbinado sugar, for topping
Preheat oven to 400 degrees. Roll pie dough out to 10 inches in diameter and place on parchment paper on a baking sheet. Peel and cut apples and pears into about eight slices each. Place fruit in a large mixing bowl, squeeze lemon juice over and toss. Mix sugar, flour and cinnamon in a small bowl. Pour sugar mixture over fruit and toss to coat. Arrange fruit over pie dough leaving about an inch border. Fold the one inch border up over the fruit, folding and overlapping as you work all the way around the crustada. Mix egg in a small bowl and brush over edges of dough. Sprinkle Turbinado sugar over the fruit and crust. Bake in center of oven for about 20 to 25 minutes until crust is golden brown. Allow crustada to rest for 10 minutes before cutting.
Per Serving About: 280 calories, 10 g fat, 4 g saturated fat, 0 g trans fat, 3 g protein, 50 g carbohydrates, 6 g dietary fiber, 200 mg sodium