Ingredients
3 cans (14 oz) Del Monte halve pears, well drained
2 Tbsps. cornstarch
1 tsp. vanilla extract
1 tsp. grated lemon zest
¼ cup sugar
1 Tbsp. fresh lemon juice
2 Tbsps. butter
1 refrigerated pie crust
Preparation
- Preheat oven to 425°F.
- Gently stir together pears, cornstarch, vanilla and lemon zest in a large bowl; set aside.
- Heat a 10-inch oven-safe skillet over medium heat; add sugar and lemon juice, and cook until sugar dissolves, stirring frequently. Increase heat to medium-high; bring to a boil and continue boiling, without stirring, 1 1/2 to 2 minutes or just until mixture begins to turn golden brown.
- Immediately remove skillet from heat and stir in butter until melted. Carefully spoon fruit mixture evenly over caramelized sugar.
- Unroll pie crust and place over the fruit mixture, tucking the edges around the fruit along the inside of the skillet; bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes, then carefully invert onto a flat, rimmed plate. Serve warm or at room temperature.
