Free-Form Pear Pie

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 5 cups coarsely chopped peeled Bartlett pear (about 5 medium)
• 1/4 cup turbinado sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Cooking spray
• 1 tablespoon turbinado sugar or granulated sugar

1. Preheat oven to 425u0b0.
2. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper.
3. Combine pear and next 6 ingredients (through salt); toss well. Arrange pear mixture in center of dough, leaving a 3-inch border. Fold edges of the dough toward center, pressing gently to seal (dough will only partially cover pear mixture). Lightly coat with cooking spray, and sprinkle evenly with 1 tablespoon sugar.
4. Bake at 425u0b0 for 20 minutes on lowest oven rack. Reduce oven temperature to 350u0b0 (do not remove from oven); bake an additional 15 minutes or until fruit is tender and crust is golden brown. Cool on a wire rack. Cut into wedges.

bartlett, turbinado sugar, cornstarch, lemon juice, ground ginger, ground cinnamon, salt, cooking spray, turbinado sugar

Taken from www.myrecipes.com/recipe/free-form-pear-pie (may not work)