CHERRY PEAR PIE
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.
PEAR AND SOUR-CHERRY PIE
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h45m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with racks in center and bottom third. On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick (about 13 inches in diameter). Fit into a 9-inch pie dish. Roll remaining disk of dough on a lightly floured sheet of parchment to a scant 1/8 inch thick. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1/2 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around, then transfer parchment with dough to a baking sheet. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes). Refrigerate pie dish and baking sheet with dough while making filling.
- Place cherries in a medium saucepan over medium heat; cover and cook, stirring occasionally, until cherries release their juices and come to a simmer, about 15 minutes.
- In a bowl, whisk together sugar and cornstarch. Pour mixture into pan with cherries; stir to combine. Bring to a simmer and cook, uncovered, stirring frequently, until juices thicken, 2 minutes more. Remove from heat.
- Peel, quarter, and core pears. Cut crosswise into 1/4-inch slices. Add to cherry mixture along with vanilla, spices, and salt; stir to combine. Let cool completely. Filling can be stored in an airtight container in refrigerator up to 1 day.
- Transfer filling to crust; dot with butter. Cover with lattice piece of dough. Pinch dough where top and bottom crusts meet. Trim excess to a 1-inch overhang; roll dough underto seal and crimp as desired (to create a rope effect, slash rolled edge witha paring knife on a diagonal). Freeze 30 minutes.
- Whisk egg with 1 teaspoon water, then brush over top of pie. Place a parchment-lined baking sheet on bottom rack of oven. Bake pie on center rack until golden brown and bubbling in center (if browning too quickly, tent with foil), about 1 hour, 30 minutes. Transfer to a wire rack and let cool completely, about 3 hours. Serve room-temperature.
PEAR AND CHERRY BUCKLE
Steps:
- Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.
- In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.
- Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.
- Serve warm with whipped topping.
ALMOND, PEAR AND CHERRY POCKET PIES
Provided by Anne Thornton, Host of Dessert First
Time 2h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment.
- Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
- Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
- Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
- Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.
COUNTRY PEAR AND CHERRY CRISP
Make and share this Country Pear And Cherry Crisp recipe from Food.com.
Provided by MrsStacy Casas
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using canned cherrie, drain cherries, reserving 1/2 cup juice.
- In a large mixing bowl combine frozen or canned cherries and reserved juice; add sugar and toss to coat.
- Let stand for 5 minutes.
- In a small bowl combine flour, peel, and cinnamon; sprinkle over cherries.
- Toss to mix.
- Add pears; toss to mix.
- Transfer to an ungreased 2 quart square baking dish.
- Combine granola and butter; sprinkle over filling.
- Bake in a 375 degree oven about 30 minutes or until pears are tender.
- If necessary, to prevent overbrowning, cover with foil the last 5 to 10 minutes.
- If desired, serve warm with Icecream.
Nutrition Facts : Calories 322.2, Fat 11.6, SaturatedFat 3.9, Cholesterol 10.2, Sodium 37.2, Carbohydrate 51.4, Fiber 6.6, Sugar 31.8, Protein 5.9
PEAR AND SOUR CHERRY MINCEMEAT PIE
Steps:
- On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
- On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
- Preheat oven to 425° F.
- Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.
PEAR AND SOUR CHERRY CRISP
This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.
Provided by Ruth Y.
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
- Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
- Bake in preheated oven until crust is golden, about 1 hour.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 13.5 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 315.9 mg, Sugar 40.5 g
PEAR AND TART-CHERRY PIE
This pie is a winner at any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cherries in small bowl, cover with 1 cup hot water. Let stand until cherries have softened, about 30 minutes. Meanwhile, thinly slice pears. Transfer pears to a large bowl, and toss with lemon juice. Drain cherries; add to pears along with sugar, flour, cinnamon, nutmeg, and cloves. Toss; set aside.
- On a lightly floured surface, roll out one pate brisee round to 1/8 inch thick. Fit dough into a 9-inch pie pan. Fill pie bottom with reserved cherry-pear filling, and dot with butter.
- Reflour surface, and roll out remaining piece of dough to 1/8 inch thick; place on top of filled pie shell. Crimp top and bottom edges together; cut slits across top of dough. Sprinkle the top of the pie with sugar. Bake until the crust is golden and baked through, 40 to 45 minutes. Let cool on a wire rack.
PEAR CHERRY STREUSEL PIE
Looking for a fruit dessert made using Pillsbury™ refrigerated pie crust? Then check out this delicious pear and cherry streusel pie that's baked to a perfect golden brown hue.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Prepare pie crust as directed on box for one-crust filled pie using Betty Crocker® stoneware pie pan.
- In 2-quart saucepan, mix pineapple juice, cherries, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie crust-lined pan.
- In medium bowl, mix remaining ingredients with fork until crumbly; sprinkle over pear mixture. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.
Nutrition Facts : Calories 410, Carbohydrate 58 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 29 g, TransFat 0 g
PEAR AND DRIED-CHERRY TART
Categories Dessert Bake Thanksgiving Pear Cherry Fall Gourmet Kidney Friendly
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make filling:
- Peel pears and cut into 1/2-inch pieces. Cook pears, cherries, brown sugar, and rosemary in a 4- to 5-quart heavy pot over moderate heat, stirring, until pears are tender, about 20 minutes.
- Stir together lemon juice and cornstarch in a small cup and stir into pear mixture. Cook, stirring, 1 minute, or until thickened. Transfer filling to a bowl and cool completely.
- Prepare shell while filling cooks and cools:
- Roll out larger disk of pastry dough into a 13-inch round on a lightly floured surface, keeping remaining disk chilled, and fit into a 10-inch round tart pan (1 inch deep) with a removable fluted rim. Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork. Chill shell 30 minutes.
- Preheat oven to 425°F and place a large baking sheet in middle of oven.
- Roll out remaining dough into a 12-inch round on a lightly floured surface and with leaf-shaped cutter cut out as many leaves as possible.
- Fill and bake tart:
- Spoon filling into tart shell, smoothing top, and decorate with pastry leaves. Brush leaves and pastry rim with some beaten egg.
- Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes. (If pastry rim gets too brown, tent rim with foil or a pie shield.)
- Cool tart in pan on a rack at least 1 hour.
More about "cherry pear pie recipes"
PEAR-CHERRY PIE WITH CHEDDAR CRUST RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 3 hrs
PEAR AND CHERRY PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SOUR CHERRY PEAR PIE | FARM TO PEOPLE | LOCAL FOOD DELIVERED
From farmtopeople.com
PEAR AND SOUR CHERRY PIE FOOD- WIKIFOODHUB
From wikifoodhub.com
HARVEST PEAR AND CHERRY PIE | RECIPES | STLTODAY.COM
From stltoday.com
CHERRY PEAR PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PEAR AND SOUR CHERRY PIE - KING ARTHUR BAKING
From kingarthurbaking.com
CHERRY PEAR PIE RECIPE
From crecipe.com
ASTRAY RECIPES: CHERRY PEAR PIE
From astray.com
CHERRY PIE RECIPES | ALLRECIPES
From allrecipes.com
UPSIDE-DOWN CHERRY-PEAR CAKE - GLUTEN FREE RECIPES
From fooddiez.com
PEAR AND BLACKBERRY PIE RECIPE | GOOD FOOD
From goodfood.com.au
CHERRY-PEAR TART RECIPE - PILLSBURY.COM
From pillsbury.com
CHERRY CRANBERRY PEAR PIE RECIPE - FOOD NEWS
From foodnewsnews.com
APPLE-PEAR-CHERRY PIE - RECIPE - FINECOOKING
From finecooking.com
CHERRY CRANBERRY PEAR PIE RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
CREAMY CHERRY CUSTARD PIE RECIPE - RECIPES.NET
From recipes.net
APPLE PEAR CHERRY PIE RECIPES - COOKEATSHARE
From cookeatshare.com
SOUR CHERRY PEAR PIE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
BLACK CHERRY & PEAR PIE - ERIN ACEVEDO
CHERRY PEAR PIE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
PEAR CHERRY MINCEMEAT PIE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
CHERRY PEAR PIE | RECIPE | PEAR RECIPES, PEAR PIE RECIPE, PEAR PIE
From pinterest.com
CHERRY-PEAR PIE - RECIPE
From en.edunclub.ru
APPLE, PEAR & DRIED CHERRY PIE | ENTERTABLEMENT
From entertablement.com
BEST PEAR AND BERRY CRUMB PIE RECIPE - HOW TO BAKE PEAR AND …
From goodhousekeeping.com
PEAR AND CHERRY ALMOND STREUSEL PIE | KING ARTHUR BAKING
From kingarthurbaking.com
PEARS AND CHERRY CRISP - RICARDO
From ricardocuisine.com
RHUBARB APPLE PEAR PIE – MY FAVOURITE PASTIME
From myfavouritepastime.com
BRANDIED SOUR CHERRY AND PEAR PIE RECIPE
From crecipe.com
UPSIDE DOWN CHERRY-PEAR CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
You'll also love