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Wormy Pear-Apple Crisp


2 Tenderflake® Frozen Deep Dish Pie Shells

4 Large Bosc pears

6 Macintosh apples

1 tsp (5 mL) Orange zest

1 tsp (5 mL) Lemon zest

2 tbsp (30 mL) Orange juice

2 tbsp (30 mL) Lemon juice

½ cup (125 mL) Sugar

¼ cup (60 mL) Flour

1 tsp (5 mL) Cinnamon

½ tsp (2 mL) Ground ginger


⅓ cup (80 mL) Sugar

½ tsp (2 mL) Cinnamon

½ tsp (2 mL) Ground ginger


PREHEAT oven to 350°F (180°C).

PEEL, core and dice pears and apples. In a large bowl, toss together zest, juice, sugar, flour and spices. Place in a buttered 9×13 (3.5 L) rectangular pan.


MIX sugar and spices in a large bowl. Carefully remove one of the pie shells from the foil pan. Transfer to a lightly floured work surface. Using a pizza cutter or a sharp knife, cut pastry into ¼ “ (.5 cm) strips. Repeat with remaining pie shell. Separate strips and toss with sugar mixture.

Arrange pastry strips over top of the fruit to cover.

BAKE in preheated oven for 18-22 minutes or until golden brown. Serve with ice cream or whipped cream.

Garnish with gummy worms.

Prep Time: 
10 minutes
Cook Time: 
20 minutes
Total Time: 
30 minutes

Wormy Pear-Apple Crisp

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato