I am terrible at making desserts. But I will make things that are easy, like cake from a mix! There's nothing like just adding eggs, oil and water to a powdered mix and having a freshly baked cake 30 minutes later. Fruit tarts are probably just as easy to make. Channeling my inner-"Semi-Homemade Sandra Lee," I used a store bought pie crust and sliced up 2 pears. I like pears the most but I think apples would work really well too. Or maybe even a mix of the two!
Here's what you'll need. This pie serves 4-6, depending on how large you like the slices.
1 9-inch pre-made pie crust dough (Pillsbury makes a good one)
2 Anjou pears
2 tablespoons of light brown sugar
1 tablespoon of corn starch
1/2 lemon, juiced
Pre-heat the oven to 425 degrees and line your baking sheet with parchment paper. Peel the pears and slice them in half. I like to remove the core with a melon-baller. Then each half into thin slices. Place all of the pear slices into a large bowl and mix in the brown sugar, corn starch and lemon juice. The corn starch is important because it helps absorb the juice from the pears and will keep the crust from getting soggy.
Roll out the pie crust flat onto the baking sheet. Arrange the pear slices in neat rows and then fold up the sides of the crust around the pears, crimping into folds along the way. I like to sprinkle brown sugar on the crust but it's just fine without. For a more golden crust, brush it with a beaten egg with a little water.
Bake on the middle rack of the oven for 15 minutes. Then turn down the temperature to 350 and bake for another 40 minutes. Enjoy!