Pear Pineapple Pie Recipes

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.

Steps:

• For the crust
• Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
• In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
• Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
• Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
• For assembling and baking the pie:
• Preheat oven to 425 degrees F.
• Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
• Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

Steps:

• Chop pineapple in processor. Strain juice into heavy large nonaluminum saucepan; reserve pineapple. Add pears to saucepan. Simmer over medium-low heat until tender, stirring occasionally, about 10 minutes. Add pineapple, sugar and lemon juice. Reduce heat to low; simmer until mixture drops thickly from spoon, stirring often, about 1 hour. Cool. (Can be made 1 week ahead. Cover; chill.)

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

Steps:

• * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
• Drain pineapple very well, reserving juice for other uses.
• Cream butter and sugar together until light and fluffy.
• Add eggs and use a wire whisk to combine thoroughly.
• Add vanilla extract and drained pineapple; blend.
• Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes.
• Let cool for a few minutes before cutting, or serve cold.

Steps:

• Preheat oven to 350*F In a medium sized bowl, combine sugar, flour, salt, cinnamon, and lemon zest. Mix well Add diced pears to sugar mixture and mix gently until well coated. Roll pie crust out. Using a bowl as a pattern that is approximately 4 - 5 inches in diameter, cut out round circles for your hand pies. Reroll excess dough to create more crusts. Place crusts onto a lined baking sheet. Place a small amount of pears in the center of one cut pie crust - leaving approximately 1/2 inch space around sides. Dot pear mixture with a small amount of butter. Sprinkle with few drops of lemon juice. In a small bowl beat egg with 1 tablespoon of water. Brush egg around the edge of the circle. This will act as a glue. Fold circle in half enclosing the pear filling. Crimp edges with a fork to ensure a good seal. Brush egg mixture on top of each hand pie. Slice slits on top and dust with course sugar if desired. Place on a lined cookie sheet. Bake for 20 minutes or until golden.

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside. Combine pineapple and pears in an 8-in. square dish; cover and refrigerate. , In a small saucepan, combine the sugar, flour and salt. Stir in the pineapple juice mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes., Remove from the heat. Gently stir in vinegar. Cool to room temperature without stirring. Fold in whipped topping. Spread over fruit. Cover and refrigerate for 1 hour or until chilled.

Steps:

• Heat oven to 375°F. In small bowl, mix oats, 1/2 cup Bisquick mix and the brown sugar. Cut in 1/4 cup firm butter with fork or pastry blender until mixture is crumbly; set aside.
• In medium bowl, mix 1 cup Bisquick mix and 1/4 cup softened butter. Add boiling water; stir vigorously until very soft dough forms. In ungreased 9-inch glass pie plate, press dough firmly, using fingers dusted with Bisquick mix and bringing dough onto rim of pie plate. Flute edge if desired.
• In 2-quart saucepan, mix pineapple juice, raisins, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping.
• Bake 25 to 30 minutes or until crust and topping are light golden brown.

Steps:

• Drain the fruit.
• If using pear halves, place the fruit inside up on a fruit plate.
• If using pineapple rings, place the ring on a fruit plate.
• Place a dollop of mayo in the middle.
• Sprinkle with cheese.
• Place a cherry on top and serve.