Orchard Pear Pie Recipes

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:

• In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes., Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture., Roll out remaining crust. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil. , Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Steps:

• In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger and nutmeg; toss to coat. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with almonds., In a bowl, combine the flour, brown sugar, baking powder and salt; cut in butter until crumbly. sprinkle over the top. , Bake at 350° for 40-45 minutes or until golden. Cool on a wire rack. Store in the refrigerator.

Steps:

• Put the quinces in a large saucepan with the butter, vanilla pod and seeds, cinnamon and 2 tbsp water. Cover and cook for 5 mins over a medium heat. Add the apples, lemon juice and sugar, cover again and cook for a further 10 mins.
• Add the pears and flour, and cook, uncovered, for 5 mins more stirring occasionally to stop the flour from sticking. The fruit should now be soft, but still holding its shape.
• Remove the vanilla pod and transfer the fruit to a deep 22cm pie dish. Leave to cool. The fruit can be covered and stored in the fridge for up to 2 days.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Trim the edges, then cut into rough triangles or squares. Brush a little egg around the edge of the dish and all over the pastry pieces. Starting from the outside, layer the pastry in a patchwork style, leaving a few little gaps for the fruit to poke through. Trim any overhanging edges and sprinkle liberally with caster sugar. Bake for 45-50 mins until the pastry is golden brown and the juices are bubbling. Serve warm with custard, if you like.