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The perfect fall dessert -- sweet juicy pear slices in a pastry crust spiced with cinnamon and ginger.
1 refrigerated pie crust, (from 14.1-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Ginger, Ground
4 cup thinly sliced peeled pears, (about 4 pears)
1 teaspoon sugar
Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.
Mix 3/4 cup sugar, cornstarch, cinnamon and ginger in medium bowl. Toss with pears. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over pears, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.
Bake 20 minutes or until pears are tender. Cool slightly before serving.
Easier Than Apple & Pear Pie: Prepare as directed. Use 2 cups each thinly sliced peeled apples and pears. Decrease cinnamon to 1 1/2 teaspoons.
(Amount per serving)