Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
tablespoon cornstarch
1
tablespoon water
1
ripe large pear, peeled, cored, thinly sliced (about 1 cup)
1
can (21 oz) cherry pie filling with more fruit
2
teaspoons grated orange peel
1
egg
1
tablespoon water
1
teaspoon sugar
1
tablespoon sliced almonds, toasted*
Preparation
Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
In small bowl, stir together cornstarch and 1 tablespoon water. In medium bowl, stir cornstarch mixture and remaining filling ingredients. Spoon filling mixture onto center of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary.
In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Sprinkle sugar over crust edge.
Bake 20 to 25 minutes or until pears are tender and crust is golden brown. Cool 15 minutes. Cut into wedges; serve warm. Cover and refrigerate any remaining tart.
