Ginger Pear Pie
1/2 of 18-ounce tube refrigerated rolled sugar cookie dough
1/4 cup all-purpose flour
1 tablespoon mild-flavored molasses
2-1/8 teaspoons ground ginger
1 package (8 ounces) light cream cheese, at room temp
3 tablespoons sugar
1 can (15 ounces) ginger-flavored pear halves, well drained and thinly
sliced lengthwise OR: canned pears in heavy syrup, well drained and
sliced lengthwise
3 tablespoons currant jelly
Heat oven to 325 degrees F. Lightly grease bottom and sides of 9-inch
glass pie plate.
Work together the cookie dough, flour, molasses and 1 teaspoon of the
ground ginger with a wooden spoon in a bowl until well blended. (If the
dough becomes too soft, refrigerate it to firm and make it easier to
work with about 10 mins.) Press dough evenly over bottom and halfway up
sides of pie plate.
Bake in 325 degree F oven for 20 to 25 mins or until the center springs
back when lightly pressed with fingertip. Remove plate to wire rack to
cool completely.Beat together the cream cheese, 1 teaspoon of the ground
ginger and the sugar in a small bowl until well blended and smooth.
Spread the mixture over the crust, leaving a 1/4-inch border. Arrange
pear slices decoratively on top. Heat together the currant jelly and the
remaining ground ginger in a small saucepan over low heat until melted.
Lightly brush the jelly mixture evenly over the pear slices.
Makes 8 servings.
Nutrition facts per serving: cals: 316 total fat: 14g sat fat: 6g chol:
31mg sod: 278mg carb: 44g fiber: 1g protein: 5g
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«´¨`·.. ¤
We are not human beings going through a temporary spiritual
experience. We are spiritual beings going through a temporary human
experience .*.Angelique*
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Happy New Year
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