Free-Form Pear Pie

Ingredients

• 5 cups purée of usa bartlett pear peeled coarsely chopped ( 5 medium)
• 1 tablespoon cornstarch 
• 1 tablespoon granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1 tablespoon juice of lemon 
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 0.1 teaspoon salt 
• 0.3 cup sugar 

Equipment

• baking sheet
• baking paper
• oven
• wire rack

Directions

1. Preheat oven to 42
2. Roll dough into a 14-inch circle on a lightly floured surface.
3. Place dough on a baking sheet lined with parchment paper.
4. 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.
5. Bake at 425 for 20 minutes on lowest oven rack. Reduce oven temperature to 350 (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.
6. Cut into wedges.