Canned Rhubarb And Pear Pie Filling Recipes

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PEAR PIE III



Pear Pie III image

My kids are always asking me to make this delicious creamy pear pie, it's their favorite! This recipe came from my mother who is known for her outrageously wonderful cooking!

Provided by PMKLINGBEIL

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie crust
2 pears - peeled, cored and cut in half
1 cup white sugar
¼ cup butter
¼ cup all-purpose flour
1 tablespoon vanilla extract
2 eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
  • In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
  • Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.6 g, Cholesterol 61.8 mg, Fat 14.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 176 mg, Sugar 30.5 g

CANNED RHUBARB AND PEAR PIE FILLING



Canned Rhubarb and Pear Pie Filling image

Make and share this Canned Rhubarb and Pear Pie Filling recipe from Food.com.

Provided by southern chef in lo

Categories     Pie

Time 45m

Yield 5 quarts

Number Of Ingredients 8

5 lbs rhubarb
4 cups sugar
4 lbs pears (about 8 large)
1 cup orange juice
1 teaspoon vanilla extract
2 tablespoons orange rind, thinly sliced
1 teaspoon mace
1 teaspoon cinnamon

Steps:

  • Slice the rhubarb into 1/2 inch slices. Add 2 cups of sugar, orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside.
  • Peel, core, and dice the pears. Place cut pears in water containing ascorbic acid until all the pears are diced. Add the rest of the sugar, orange peel, mace, and cinnamon to the rhubarb mixture. Stir well and bring to a boil.
  • Drain the pears, add to the mixture and cook for 3 minutes longer.
  • Ladle into hot jars. Release the air bubbles, clean the rims, seal, and process in a water bath or 25 minutes.

Nutrition Facts : Calories 955.5, Fat 1.6, SaturatedFat 0.3, Sodium 22.8, Carbohydrate 243.2, Fiber 20.1, Sugar 204.8, Protein 5.9

PEACHY RHUBARB PIE



Peachy Rhubarb Pie image

We have an abundance of "pieplant" in our garden, so I save every rhubarb recipe I come across. I've done a lot of cooking and baking over the 53 years I have been married. My husband especially loves the combination of rhubarb and peaches in this pie. -Phyllis Galloway, Roswell, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1 can (8-1/2 ounces) sliced peaches
2 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup sweetened shredded coconut
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

  • Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY, RHUBARB AND PEAR PIES



Raspberry, Rhubarb and Pear Pies image

Categories     Dessert     Bake     Valentine's Day     Kid-Friendly     Raspberry     Pear     Spring     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 pies

Number Of Ingredients 11

2 15-ounce packages All Ready Pie Crusts
2 12-ounce packages frozen unsweetened raspberries, partially thawed
1 1/3 pounds fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20-ounce package frozen rhubarb, partially thawed
4 cups diced peeled cored pears (about 3 medium)
2 1/3 cups sugar
3/4 cup plus 2 teaspoons all purpose flour
Grated peel of 2 oranges
1 tablespoon ground cinnamon
1 egg beaten with 2 tablespoons milk (glaze)
Sugar
Vanilla ice cream or frozen yogurt

Steps:

  • Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
  • Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
  • Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

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