Ingredients
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2 pears
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1 tbsp lemon juice
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1/4 cup sugar
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2 tbsp all-purpose flour
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1 tsp ground cinnamon
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1/2 tsp ground coriander
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1 rolled pie crust, room temperature
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1/4 cup shelled pistachio
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1 large egg, lightly beaten
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1/4 cup pomegranate seeds
Steps
1
Preheat the oven to 425°F. Remove stem, core, and thinly slice each pear. In a large bowl, toss the pears, lemon juice, sugar, flour, cinnamon, and coriander until pears are well coated.
2
Unroll the pie crust on a parchment-lined baking sheet. Arrange the pears in the center of the crust, leaving a 2-inch border around the edge. Chop the pistachios and sprinkle over pears. Pull the edges of the crust over the filling, folding and pressing gently to keep in place.
3
Whisk the egg and brush the crust with egg. Bake 20–25 min., until crust is golden and pears are tender. Let cool slightly. Garnish with pomegranate seeds.
