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.
- 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!