Cool on cooling rack at least 3 hours before serving. Place pie on cookie sheet.ĥ Bake about 5 minutes longer or until topping bubbles. Cover crust edge with foil after 15 to 20 minutes of bake time to prevent excessive browning.Ĥ In 1-quart saucepan, melt ¹/4 cup butter stir in brown sugar and half-and-half. Cut slits or shapes in several places in top crust.ģ Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Top with second crust seal edge and flute. Spoon mixture into crust-lined pie plate. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.Ģ In large bowl, mix apples, granulated sugar, flour, cinnamon and salt toss lightly. Prep Time: 30 Minutes * Start to Finish: 4 Hours 30 Minutes * 8 servingsġ box Pillsbury refrigerated pie crusts, softened as directed on boxġ Heat oven to 350☏. Tart apples, such as Granny Smith, McIntosh or Pippin, make the most flavorful pies. *Two cans (21 oz each) apple pie filling can be substituted for the fresh apple filling.ġ Serving: Calories 400 Total Fat 18g (Saturated Fat 4.5g Trans Fat 3g) Cholesterol 0mg Sodium 370mg Total Carbohydrate 57g (Dietary Fiber 3g) Exchanges: 1 Starch, 3 Other Carbohydrate, 3¹/2 Fat Carbohydrate Choices: 4 Pie Tip Cool on cooling rack at least 2 hours before serving. Cover edge with foil to prevent excessive browning.ģ Bake 40 to 45 minutes or until apples are tender and crust is golden brown, removing foil during last 15 minutes of baking. Cut slits or shapes in several places in top crust. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.Ģ In large bowl, gently mix filling ingredients spoon into pastry-lined pie plate. Prep Time: 35 Minutes * Start to Finish: 3 Hours 20 Minutes * 8 servingsġ box Pillsbury® refrigerated pie crusts, softened as directed on boxĦ cups thinly sliced peeled apples (6 medium)ġ Heat oven to 425☏. Rhubarb-strawberry tart perfect apple pie Southern peach-almond pie with berry sauce Rustic strawberry tart with strawberry cream Raspberry-lemon cream pie with almond crust However you serve it, I hope you’ll love it as much as I do!įind more pie and tart recipes in the Recipe Index.Cinnamon Apple Crostata fruit and berry harvestĪpple-blueberry pie with strawberry sauce Of course, ice cream would be fantastic, too. I especially love it warm with a bit of sweetened whipped cream. This lovely tart can be served warm or at room temperature. Almonds, pecans, and many others would be a great choice. You can, of course, substitute another nut if you prefer. It’s a nice texture contrast with the soft pears and pastry. The hazelnuts are certainly optional, but I love the crunch they add. It’s not too sweet, either, so that you can enjoy the sweetness of the pears along with a little tartness from the cream cheese. That layer is kept thin so that it won’t make a mess when baking and also to keep the flavor balance so that it doesn’t overpower the pears. The sweetened cream cheese mixture underneath all of those pears adds such amazing flavor. Use your favorite blend of spices to punch up the flavor a bit. If you want to add more spice, go for it.
Take care not to cut all the way through the pastry.Īll the pears need is a bit of brown sugar, cinnamon, and nutmeg. Then use a knife to score the edges to give yourself a visual for the filling and to encourage the sides to puff and form a raised crust around the filling. That’s all there is to it! It’s such a great option for a simple yet fantastic dessert.įor this tart, I roll out the puff pastry just a bit to make it slightly larger and thinner. Add to that a layer of sweetened cream cheese, some spiced pears, a few nuts, and it’s ready for a quick stint in the oven. The tart starts easily enough with puff pastry. This is a recipe to hang onto for those times when you need a simple dessert that’s sure to be a hit. We’re talking quick and easy but looks impressive and pretty. I’m so excited to share this Cream Cheese-Filled Pear Tart with you! It’s one of my favorite kinds of desserts.
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