APPLE PEAR PIE
This pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. -Grace Camp, Owingsville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 19g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 244mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.
LIGHTER APPLE & PEAR PIE
Try a low fat version of this family favourite. Filo pastry is light and crispy, and bulk out the filling with pears
Provided by Sarah Cook
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
- Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.
- Lay out your sheets of filo and brush all over with oil - 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.
Nutrition Facts : Calories 225 calories, Fat 5 grams fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
AUTUMN SPICED APPLE AND PEAR HAND PIES
Close your eyes when you take a bite of these and you can almost hear the crunch of leaves beneath your feet. These taste and smell like autumn, my favorite season. I like to add a drizzle of dark chocolate at the end; it makes them extra special!
Provided by Chef V
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
- Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
- Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
- Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 5.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 7.7 g
SPICED PEAR & APPLE PIE
Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
- Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
- Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
- Bake 30 to 40 minutes or until apples are tender and crust is golden brown.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 62.7 g, Cholesterol 0.2 mg, Fat 18.5 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 4920 mg, Sugar 30.4 g
APPLE-PEAR PIE
This impressive braided crust is made with store-bought dough, which can be easier to work with than homemade.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
- Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
- Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
- Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.
APPLE AND PEAR STREUSEL PIE
You might think that a pastry chef would never recommend buying pie crusts but hey, its much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening. You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it's getting nice and golden which to my mind is the most important step in pie-making. Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust. You can mix the topping and keep it refrigerated for up to 7 days.
Provided by Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
- Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
- In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
- Let cool at least 30 minutes before serving. Serve warm or at room temperature.
FRESH PEAR AND APPLE PIE
Make and share this Fresh Pear and Apple Pie recipe from Food.com.
Provided by Dannygirl
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees
- apples and pears.
- Place in large bowl and toss with lime juice.
- Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
- Toss with apple and pear slices until coated.
- Turn into a 9x1-1/2 inch deep dish pie plate.
- Dot with butter.
- Roll out pastry for top crust.
- Cut slits to vent steam during baking and place over filling.
- Seal and flute edges.
- Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.
Nutrition Facts : Calories 349, Fat 9.9, SaturatedFat 3.9, Cholesterol 10.2, Sodium 129.8, Carbohydrate 67.1, Fiber 6.1, Sugar 44.2, Protein 1.8
FIVE-SPICE PEAR-APPLE PIE
Make and share this Five-Spice Pear-Apple Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup sugar; set aside for 10 minutes.
- In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
- Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
- Place the pie on the center oven rack of a 400° oven; bake for 30 minutes.
- To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
- Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
- Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
- Take pie out of oven and lower oven temperature to 375°.
- Distribute crumbs evenly over top of pie; tamp them down lightly.
- Return pie to oven (rotate pie so that the part that faced the back of the oven now faces the front); place a foil-lined baking sheet onto the rack below to catch any spills.
- Bake for 30 minutes or until the juices bubble thickly around the edge.
- Transfer pie to a wire rack and let cool at least 1 hour before serving.
Nutrition Facts : Calories 655.7, Fat 25.9, SaturatedFat 12.3, Cholesterol 40.7, Sodium 268.4, Carbohydrate 105.8, Fiber 6.7, Sugar 66.1, Protein 4.6
CARAMELIZED APPLE AND PEAR PIE
Provided by Lauren Groveman
Categories Fruit Dessert Bake Christmas Thanksgiving Apple Pear Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 350°F. Mix applejack brandy, dried currants, fresh lemon juice and vanilla extract in large bowl. Let mixture stand 15 minutes.
- Cook 3 tablespoons unsalted butter in heavy large skillet over medium heat until pale golden, about 3 minutes. Add apple wedges, ground cinnamon and ground nutmeg. Sauté until apple wedges are crisp-tender, about 12 minutes. Add apple mixture, pear wedges and 2 tablespoons cornstarch to currant mixture; toss to coat.
- Mix golden brown sugar, corn syrup, whipping cream and remaining 2 tablespoons unsalted butter in heavy small saucepan. Boil over medium-high heat until slightly thickened, stirring until sugar dissolves, about 5 minutes. Stir in chopped walnuts. Add to fruit mixture. Toss to coat.
- Transfer warm filling to prepared crust. Bake 30 minutes. Tent pie with foil. Bake pie until apples and pears are tender and liquid bubbles thickly, about 45 minutes longer.
- Cool pie on rack. Serve warm or at room temperature with ice cream.
APPLE PEAR PIE RECIPE BY TASTY
Here's what you need: frozen deep dish pie crust, monk fruit extract granules, cinnamon, salt, nutmeg, lemon juice, unsalted butter, medium-sized apple pears, crushed hazelnuts
Provided by Daniel Brophy
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- Mix together filling ingredients in a large mixing bowl and toss to coat & mix with apple pear slices.
- Fill the pie crust with filling. Top thoroughly with crushed hazelnuts
- Bake for 40-45 minutes until the pie crust is golden brown and the apple pears are fork-tender- After 10-15 minutes, cover the pie in foil to prevent over browning of the crust and burning of the hazelnuts.
- Cool on a wire rack for at least 2 hours. Then serve.
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