Recipe Ingredients
- 1 lb. Bosc pears, peeled, seeded and thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 lemon, juiced
- 1 cup Galbani Ricotta Cheese, Whole Milk
- 1 tablespoon honey, plus more for garnish
- 2 refrigerated rolled pie crust, softened according to package directions
- 1 large egg, lightly beaten
- 1 tablespoon raw sugar
- 2 tablespoons chopped walnuts
- 1 pint vanilla ice cream, for serving
Recipe Directions
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Place pears, cranberries, sugar, cornstarch and lemon juice in a large bowl and toss to coat. Whisk ricotta and honey together in a small bowl until combined.
- On a lightly floured work surface, unroll pie crusts and stack on top of each other. Roll into a 12-inch circle. Transfer to prepared baking sheet. Spread ricotta mixture evenly over dough, leaving a 2-inch border. Mound pear mixture in center of dough, leaving a 2-inch border. Fold edges over, overlapping filling slightly. Brush edges lightly with egg and sprinkle with raw sugar.
- Bake until crust is golden-brown and filling is bubbling, about 35 to 45 minutes. Allow to cool completely at room temperature. Top with walnuts and drizzle with honey. Slice and serve with ice cream.
