Country Spiced Honey Pear Pie Recipes

Steps:

• 1. Preheat oven to 350 degrees. In a small bowl combine flour and brown sugar. cut in butter until crumbly. Set in refrigerator until ready to use.
• 2. Unroll pie crust onto pie plate and crimp edges.
• 3. Into a medium mixing bowl add peeled, cored, and thick sliced pears. Add raisins and spices. Pour honey over fruit and sprinkle with spices and salt.
• 4. Stir with a spatula to distribute honey and spices. Sprinkle with cornstarch and stir to combine.
• 5. Pour fruit and honey mixture into pie crust.
• 6. Top with flour and brown sugar mixture.
• 7. Bake 45 to 50 minutes until pie is golden and bubbly. Let cool on a wire rack until ready to serve.
• 8. Great served warm or room temperature.

Steps:

• 1. Prepare jars and lids.
• 2. Combine sugar, honey, vinegar and water in a large sauce pot. Tie spices together in a cheesecloth bag and place in sauce pot. Bring to a boil, stirring frequently to dissolve sugar. Reduce heat; cover; simmer ten minutes.
• 3. Place pears in syrup and bring to a boil. Reduce heat. Cook pears until hot throughout, about 10 minutes.
• 4. Remove spice bag. Pack pears into hot jars, leaving 1/2" headspace. Ladle syrup over jars leaving 1/2" headspace. Remove air bubbles using a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met - fingertip tight.
• 5. Process 10 minutes in a boiling water canner. Yield: about five pint jars.
• 6. Note: To prevent pears from browning, treat peeled pears with Fruit-Fresh Fruit Protector.

Steps:

• Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
• Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
• Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
• Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
• Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

Steps:

• Mix pears, brown sugar, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand 15 minutes.
• Preheat oven to 400°F. Prepare pie crusts as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits into top crust to allow steam to escape.
• Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.