Pear And Hazelnut Crumb Pie Recipes

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.

Steps:

• Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.
• Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.

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.

Steps:

• Finely grind nuts, sugar and salt in processor. Blend in flour. Add butter and cut in using on/off turns until butter is in rice-size pieces. Blend in 4 tablespoons ice water, adding more water by tablespoonfuls until dough comes together in moist clumps. Gather dough into ball. Divide in half; flatten into disks. Wrap each in plastic; refrigerate until cold, about 45 minutes. (Can be made 1 day ahead. Let soften slightly at room temperature before rolling out.)
• Preheat oven to 400°F. Combine first 5 ingredients in large bowl. Add pears and toss to blend.
• Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish; fill with pear mixture. Roll out second dough disk on lightly floured surface to 12-inch round; place atop filling. Trim overhang of top and bottom crusts to 1/4 inch; press together and fold under. Crimp edge decoratively. Cut several slits in top crust to allow steam to escape.
• Bake pie 20 minutes. Reduce oven temperature to 350°F. Bake pie until juices bubble thickly through vents and crust is golden, about 50 minutes longer. Cool pie on rack 45 minutes. Serve warm or at room temperature.

Steps:

• Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
• In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
• Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.