Easy Pear and Fig Pie

181 cal, 28C/8F/2P/14S.

This pie was a product of me having a frozen pie crust on hand before going to a friend’s barbecue and really just wanting to bake a pie for it! Any pie! I had some bosc pears and had the inspiration to pair them with dried figs. The pears became soft and smooth, while the figs with their seeds added a little crunch. Combined with the buttery pie crust, this dessert was a real hit.

I used 2 tbsp sugar for the entire pie and no added oil, only the juices of the fruit and some lemon juice was enough to achieve a soft yummy filling. And of course cinnamon, lots of cinnamon. Cinnamon could be my favorite flavor of all time, I think.

Ingredients:

  • One frozen whole wheat pie crust (mine was 110 cal per slice)
  • 3 medium bosc pears peeled, cored, thinly sliced (others will do as well – about 500 g)
  • 1 tbsp lemon juice (15 g)
  • 2 tbsp coconut or brown sugar (24 g)
  • 2 tsp ground cinnamon
  • 1/3 cup dried figs chopped (60 g)
  • 1/4 tsp sea salt

Makes 8 slices. Preheat oven to 400F and prepare your pie crust per package instructions. Add lemon, sugar, salt cinnamon to the sliced pears, transfer to the pie crust, arrange the sliced fig on top. Bake until pear slices turn brown, about 20 minutes. Serve with ice cream or whip cream, but it’s plenty sweet on its own too!

Hope you love this recipe and remember to tag @200isPlentySweet on instagram!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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