PEACH CRUMB PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees F.
- To make the filling:
- In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
- To make the topping:
- Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
- To assemble:
- Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
- Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.
PEAR CRUMBLE PIE
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
HARVEST PEAR CRISP WITH CANDIED GINGER
Provided by Carolyn Beth Weil
Categories Dessert Bake Thanksgiving High Fiber Pear Almond Oat Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- For topping:
- Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For filling:
- Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
- Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.
HARVEST PEAR CRUMB PIE
Make and share this Harvest Pear Crumb Pie recipe from Food.com.
Provided by PixieDust
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together brown sugar, cornstarch, cinnamon, ginger, salt, nutmeg, pear slices and lemon juice; mix well.
- Pour into pastry shell.
- Bake at 400 degrees for 25 minutes.
- Topping: mix together flour and brown sugar.
- With a pastry blender, cut in butter until mixture is crumbly.
- Sprinkle over pie filling.
- Bake 40 minutes longer.
- Cover edges of pie crust with foil during last 15 minutes to prevent getting too brown.
FRESH PEAR PIE
This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 51.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 5.1 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 317.8 mg, Sugar 22.7 g
PEAR AND HAZELNUT CRUMB PIE
Categories Dessert Bake Thanksgiving Pear Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For filling:
- Stir first 6 ingredients in large bowl. Add pears and toss to coat.
- For topping
- Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts.
- Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.
HARVEST PEAR CRISP
This is a recipe adapted from one I found in Cooking Light. We only use whole wheat flour and sugar substitutes, so that's reflected in the recipe. I serve with Sugar Free ice cream.
Provided by Simply Chris
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375.
- Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
- Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
- Add cornstarch mixture to pear mixture; toss well to coat.
- Lightly spoon flour into a dry measuring cup.
- Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
- Pulse 2 times or until combined.
- Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
- Add oats and pecans, pulse 2 times.
- Sprinkle flour mixture evenly over pear mixture.
- Bake at 375° for 40 minutes or until pears are tender and topping is golden brown.
- Cool 20 minutes on a wire rack.
- Serve warm or at room temperature.
Nutrition Facts : Calories 181.1, Fat 7.5, SaturatedFat 3, Cholesterol 11.4, Sodium 147.8, Carbohydrate 28.9, Fiber 5.7, Sugar 12.3, Protein 2.6
PEAR CRUMB PIE
"My guests find this pear filling and crumb topping a delightful change of pace from other fruit pies," relates Cathy Cremers of Pottstown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
Nutrition Facts : Calories 459 calories, Fat 20g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 271mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.
PEAR CRUMB PIE
This was a recipe in the Acton Fall Fair baking category. Very nice and light, love the delicate pear flavour. And I was very proud when mine took 1st place in the category, woot!
Provided by MummaKat
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pastry for one 9" unbaked pie shell.
- Combine pears, lemon juice, sugar, and tapioca. Mix all together and turn into pastry-lined pie plate.
- Prepare topping by combining flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle crumbs on top of pear mixture.
- Bake at 400F for 10 minutes. Reduce heat to 350F and bake until nicely browned, about 40-50 minutes more.
HARVEST PEAR-BLACKBERRY PIE
Opt for pear pie instead of apple, and switch it up by adding blackberries
Provided by 007billybob
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Make topping: In medium bowl, with hands, combine flour, oats, brown sugar, almonds, lemon zest and salt. Add butter and squeeze to form small clumps. Refrigerate until ready to use.
- Heat oven to 375°F. Fit dough into bottom and up side of 9-inch pie plate. If necessary, trim dough so overhang is even all the way around (about 1/2 inch from edge of pie plate). Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate at least 20 minutes
- Make filling: In large bowl, mash blackberries and granulated sugar. Add pears, corn-starch, cinnamon, lemon zest and salt and toss to combine.
- Transfer to pie crust, top with crumb mixture and transfer to rimmed baking sheet. Bake until pears are tender and topping is golden brown, 1 to 1 1/2 hour, making sure to cover with foil if topping or crust begins to get too dark.
HARVEST PIE
This is my favorite pie and it is the most requested pie that I make for Thanksgiving. I think this recipe came from BHG or Family magazine.
Provided by Lacielou
Categories Pie
Time 1h25m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
- In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
- Pour into prepared pie crust.
- Roll out second pie crust.
- Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
- Place pie crust over filling and pinch top and bottom edges together.
- Brush lightly with egg wash and place cut-outs randomly over crust.
- Brush cut outs with egg wash.
- Sprinkle remaining 1 tablespoons sugar over pie.
- Bake at 400°F for 20 minutes.
- Cover edges with foil and reduce heat to 350°F.
- Bake for an additional 35 minutes or until nicely browned and bubbly.
- Cool pie completely on wire rack.
Nutrition Facts : Calories 289.6, Fat 12.6, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.2, Carbohydrate 42.5, Fiber 4.3, Sugar 22.1, Protein 3.8
HARVEST PEAR CRISP
Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream. From Cooking Light magazine.
Provided by Andi the grate
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
- Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
PEAR BABY FOOD
Just like apples, pears are a great option when starting to wean your baby. Look for ripe pears. Since ripe pears are always sweet, you can use any variety here.
Provided by Anonymous
Categories Everyday Cooking
Time 35m
Yield 12
Number Of Ingredients 1
Steps:
- Place pears in a large saucepan and just barely cover with water. Simmer over medium-low heat until tender, 15 to 20 minutes.
- Remove cooked pears with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 40.1 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 6.8 g
HARVEST PIE
There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped. , Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. , Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
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