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
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.
NO PAN PEAR PIE
Steps:
- Heat oven to 400 degrees F. In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles the size of a pea.
- Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.
- Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.
- Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar.
- Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
- Remove from the sheet pan immediately and cool on pie rack.
SHEET PAN SLAB PIE
Provided by Trisha Yearwood
Time 2h55m
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- For the pear and fig filling: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- Combine the pears, fig preserves, cornstarch, cinnamon and a pinch of salt in a large bowl. Set aside.
- For the apple cranberry filling: Place a large nonstick pot over medium heat. Add the apples, frozen cranberries, sugar and a pinch of salt. Cook, stirring aggressively to burst the cranberries as they soften, about 5 minutes. Meanwhile, whisk the cranberry juice and cornstarch together in a small bowl to form a slurry. Pour the slurry into the fruit and stir to combine, then cook until a thick sauce has formed, 1 minute more. Turn off the heat and set aside.
- For the blueberry filling: Combine the blueberries, honey, cornstarch and a pinch of salt in a mixing bowl and stir to combine. Set aside.
- For the pie: On a lightly floured surface, stack 3 rounds of pie dough, then roll out to a 20-by-15-inch rectangle. Place the rectangle on one of the parchment lined baking sheets. Use scissors to trim to a 1-inch overhang on all 4 sides and save any excess dough for later use. Place in the fridge to firm up for 20 minutes.
- Meanwhile, stack the remaining 3 rounds of dough, then roll out to an 18-by-13-inch rectangle. Use a pizza cutter or knife to slice the rectangle lengthwise into twelve 1-inch-wide strips. Place the strips on the remaining lined baking sheet and chill in the refrigerator for 10 minutes, or until it is time to create the lattice.
- Remove the bottom crust from the refrigerator and prick in several places with the tines of a fork. Pour the blueberry filling in one corner and spread diagonally to fill a third of the pan (the fruit layers should not have a perfect edge or stopping point). Next, pour the apple cranberry filling in the middle and spread diagonally to fill another third of the pan. Finally, pour the pear and fig filling in the remaining third of the pan.
- Using a basket weave method, create a diagonal lattice on top of the pie with the remaining dough strips: Arrange 6 strips down diagonally across the pie, leaving about 2 inches between each dough strip. Fold back every other strip and place a strip down perpendicularly. Unfold the strips over them. Repeat this process with the remaining 5 strips, alternating the strips that are lifted to create a woven pattern. Press the end of each dough strip along the rim of the baking sheet and trim off any excess. Use your fingertips or the tines of a fork to crimp the crust of the pie along the rim of the pan. Brush the lattice (but not the edges) with the beaten egg.
- Bake until the filling is bubbling and the crust is golden brown, 40 to 45 minutes. Let cool completely before slicing.
HOMEMADE PEAR PIE
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. -Darlene Jacobson, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
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.
TRIPLE BERRY PIE
It only seems fitting to make a pie for Pi Day, right? Celebrate with a mixed berry treat that's decorated with the Pi symbol. It's nicely tart but still sweet as pie, and once cooled it slices perfectly every time.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield One 9-inch pie
Number Of Ingredients 12
Steps:
- Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
- Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
- To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
- Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
- Add the lemon juice to the bowl of berries and gently toss until incorporated.
- Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
- Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
- Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
- Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.
PEAR-AND-LEMON PIE WITH PATE BRISEE CRUST
The crust is flakiest when served the day it's made, but the pie can be tented with foil and stored at room temperature overnight, or in the refrigerator up to two days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. In a large bowl, gently combine pears, sugar, lemon peel, cornstarch, lemon juice, salt, and nutmeg.
- On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into pie shell; dot butter over top. Roll out second disk of dough to a 13-inch round, about 1/8 inch thick. Drape over filling. Trim overhang to 1 inch; press to seal, then tuck under and crimp. Brush top with beaten egg. Cut 5 leaf-shaped vents in top crust. Insert cinnamon stick in center as a stem. Freeze 30 minutes.
- Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 15 minutes to 1 hour, 30 minutes (if browning too quickly, tent top or edge with foil). Let cool completely on a wire rack, about 4 hours. Cut into slices to serve.
PEAR PIE II
A wonderful custard type pie. The recipe was given to me by a friend when I had a bumper yield of pears from the tree in our yard. It's a favorite even when I have to buy the pears. To make prep time even faster I use a deep dish pie shell from the frozen food section.
Provided by TNMARTIN
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 68.7 g, Cholesterol 113.3 mg, Fat 20.3 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 8.1 g, Sodium 246.5 mg, Sugar 43.8 g
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