Prep Time 55m
Cook Time 60m
Ready Time 180m
Yield 8 servings

  • 1 (8 oz.) package Neufchatel cheese (lighter cream cheese), softened
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon peel
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/2 cup honey
  • 3 tablespoons lemon juice
  • 1/2 cup raisins
  • 1 teaspoon grated lemon peel
  • 5 medium or 4 large firm, peeled, D'Anjou or Bartlett pears, cut into 16 slices each
  • 1/2 cup sugar
  • 6 tablespoons Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon salt
Preparation Directions
  • Step 1Prepare recipe for double crust pie, adding cardamom to flour mixture if using, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
  • Step 2Heat oven to 425ºF.
  • Step 3Beat Neufchatel cheese at low speed of electric mixer until fluffy and smooth. Add 2 tablespoons lemon juice, 1/2 teaspoon lemon peel and powdered sugar. Beat at low speed until blended. Cover. Refrigerate.
  • Step 4Combine honey and 3 tablespoons lemon juice in small saucepan. Beat with fork until blended. Add raisins and 1 teaspoon lemon peel. Bring to a boil on medium-high heat. Reduce heat to low. Cover. Simmer 10 minutes.
  • Step 5Place pears in large bowl. Combine sugar, flour, ginger and salt. Add to pears. Toss to mix. Pour honey mixture over pears. Toss to mix.
  • Step 6Spread cheese layer in unbaked pie crust. Spoon filling into pie crust. Moisten pastry edge with water.
  • Step 7Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  • Step 8Bake at 425ºF 15 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.
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