Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
cups peeled, sliced Anjou or Bosc pears (3 medium)
1/3
cup salted caramel sauce
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon milk
1
teaspoon sugar
Vanilla ice cream and additional salted caramel sauce, if desired
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. Remove pie crust from pouch; unroll and place in pan.
In large bowl, mix pears, 1/3 cup caramel sauce, and the flour until well coated. Spread mixture in center of crust, leaving 2-inch border. Fold edge of crust up over filling, pleating crust as necessary. Brush edge of crust with milk; sprinkle with sugar.
Bake 38 to 43 minutes or until crust is deep golden brown and pears are just tender. (If pears begin to brown too quickly, cover pears loosely with foil.) Cool 15 minutes.
Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.
