PREPARE 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.
HEAT oven to 425ºF.
BEAT Neufchatel cheese at low speed of electric mixer until fluffy and smooth. Add 2 Tbsp. lemon juice, 1/2 tsp. lemon peel and powdered sugar. Beat at low speed until blended. Cover. Refrigerate.
COMBINE honey and 3 Tbsp. lemon juice in small saucepan. Beat with fork until blended. Add raisins and 1 tsp. lemon peel. Bring to a boil on medium-high heat. Reduce heat to low. Cover. Simmer 10 minutes.
PLACE pears in large bowl. Combine sugar, flour, ginger and salt. Add to pears. Toss to mix. Pour honey mixture over pears. Toss to mix.
SPREAD cheese layer in unbaked pie crust. Spoon filling into pie crust. Moisten pastry edge with water.
ROLL 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.
BAKE 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.
Nutrition
Serving size
(1 slice, 1/8 of pie)
Calories 540
Calories from Fat230g
Total Fat 25g
Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg
Sodium 460mg
Potassium 0mg
Total Carbohydrates 73g
Dietary Fiber 5g
Sugars 6g
Protein 7g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
