½ pkg. folded refrigerated unbaked pie crust (1 crust)
15 oz. pear halves
8 oz. pkg. cream cheese, softened
1 egg, beaten
½ cup orange marmalade, melted
1 tsp vanilla
Let piecrust stand according to package directions. Unfold crust on an 11- or 12-inch pizza pan or baking sheet. Fold under ½” of edge; flute edge high.
Drain pears, reserving 3 tablespoons liquid. In bowl, beat together cheese, egg, reserved liquid, ¼ cup marmalade and vanilla. Spread cheese mixture over piecrust. If desired, slice and fan pears slightly; arrange on cheese. Bake at 375° for 45 minutes or until filling is set and crust is golden. Cool 1 hour on wire rack. Brush with remaining melted marmalade. Garnish with fresh mint, if desired.
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