Texarkana families looking for a wholesome, quick‑prep dessert will appreciate this pear skillet pie from registered dietitian and cookbook author Ellie Krieger. The recipe combines juicy, honey‑sweetened pears with a crisp phyllo topping that’s brushed in heart‑healthy olive oil, delivering a flavorful treat that fits a balanced diet.
Why Phyllo Works for Health‑Focused Baking
Phyllo dough’s delicate layers make it lighter than traditional pie crusts, allowing you to enjoy a satisfying crunch without excess butter or shortening. When brushed with olive oil, the dough gains a modest dose of monounsaturated fats while staying delightfully crisp.
Ingredients (Serves 6)
- 5 medium firm Bartlett pears (about 2 ¼ lb), peeled, cored, sliced ½‑inch thick
- 2 Tbsp honey
- 1 Tbsp fresh lemon juice
- 2 tsp cornstarch
- ¼ tsp ground cinnamon, plus more for serving
- ⅛ tsp ground nutmeg
- Pinch fine salt
- 5 oz (140 g) phyllo dough (5‑6 large sheets)
- 3 Tbsp olive oil
- 1 Tbsp confectioners’ sugar
Directions
Step 1: Preheat the oven to 375°F and position a rack in the middle of the oven.
Step 2: In a large bowl, combine the sliced pears, honey, lemon juice, cornstarch, cinnamon, nutmeg and salt. Toss to coat evenly.
Step 3: Separate the phyllo sheets into another bowl. Drizzle the olive oil over the sheets and use your hands to scrunch them until they break into small, oil‑coated pieces.
Step 4: Heat a 10‑inch oven‑proof skillet over medium‑high heat. Add the pear mixture and cook, stirring gently, until the fruit softens slightly and begins to simmer, about 2–3 minutes.
Step 5: Sprinkle the crumbled phyllo evenly over the pears. Transfer the skillet to the oven and bake 20–25 minutes, or until the topping is golden‑brown and the filling is bubbling.
Allow the pie to cool for at least 10 minutes. Finish with a dusting of confectioners’ sugar and a pinch of cinnamon before serving.
Storage and Variations
Cover and refrigerate any leftovers for up to three days. Reheat in a 350°F oven for 10–15 minutes until warmed through.
For a fruit swap, use sliced apples instead of pears. Maple syrup or agave can replace honey for a vegan option, and a neutral oil such as avocado or canola works if you prefer.
Nutrition Snapshot
Each serving (about one cup) provides roughly 267 calories, 9 g fat (1 g saturated), 46 g carbohydrates, 6 g fiber, 23 g sugar, 163 mg sodium, 2 g protein, and a modest amount of essential micronutrients from the fruit and spices.
Ellie Krieger emphasizes that this dessert showcases how simple pantry staples—phyllo dough, olive oil, and seasonal fruit—can be combined into a treat that satisfies sweet cravings while staying aligned with a health‑conscious lifestyle.
Original reporting: Texarkana Gazette — read the source article.
