Coconut Streusel Pear Pie Recipes

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COCONUT-STREUSEL PEAR PIE



Coconut-Streusel Pear Pie image

I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it "the best pear pie I have ever eaten." -Paula Hoffman, Plainview, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

Pastry for single-crust pie (9 inches)
1/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
6 cups sliced peeled fresh pears
1 tablespoon lemon juice
TOPPING:
3 tablespoons sugar
3 tablespoons all-purpose flour
4-1/2 teaspoons cold butter
1/3 cup sweetened shredded coconut

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry., For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.

Nutrition Facts : Calories 306 calories, Fat 11g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 200mg sodium, Carbohydrate 52g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.

CHERRY PEAR PIE



Cherry Pear Pie image

Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches)
FILLING:
6 cups sliced peeled fresh pears (about 5 large)
1/2 cup dried cherries
4 teaspoons lemon juice
1/2 teaspoon almond extract
3/4 cup sugar
1/4 cup cornstarch
TOPPING:
3/4 cup all-purpose flour
1/3 cup sugar
1/3 cup cold butter
1/2 cup sliced almonds

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.

COCONUT STREUSEL CHERRY PIE



Coconut Streusel Cherry Pie image

Sweet juicy cherries with a coconut topping. Water can be substituted for almond-flavored liqueur. Wrap pie crust edges with foil during baking if necessary to prevent over-browning.

Provided by YLETHA

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 9

¼ cup white sugar
¼ cup cornstarch
6 cups pitted Bing cherries
3 tablespoons almond-flavored liqueur (such as Disaronno®)
1 (9 inch) baked pie crust
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup butter
¾ cup flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir 1/4 cup sugar and cornstarch together in a saucepan; add cherries and almond-flavored liqueur. Cook and stir mixture over low heat until thickened, 10 to 15 minutes. Spoon mixture into pie crust.
  • Whisk flour and 3/4 cup sugar together in a bowl. Cut butter into flour mixture until texture of coarse crumbs; stir in coconut. Sprinkle topping over filling to within 2 inches of center.
  • Bake in the preheated oven until coconut is toasted and topping is browned, 15 to 20 minutes.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 81.2 g, Cholesterol 30.5 mg, Fat 22.2 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 11.3 g, Sodium 219.6 mg, Sugar 45.7 g

PEAR STREUSEL PIE



Pear Streusel Pie image

A DELIGHT! In 1970 I found this recipe in a magazine and my family has enjoyed this amazing dessert ever since! Makes a beautiful pie...try it, you'll get compliments!

Provided by Seasoned Cook

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups pears, peeled and sliced
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon mace
2 teaspoons cornstarch
1 tablespoon water
1 unbaked pie shell
1/4 cup brown sugar
1/2 cup flour
2/3 cup coconut
1/4 cup butter, melted

Steps:

  • Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
  • Lift pears out with a slotted spoon and place in pie shell.
  • In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
  • Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
  • Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.

PEACH PIE WITH COCONUT STREUSEL



Peach Pie With Coconut Streusel image

A deeeeelicious peach pie with a difference - made with brown sugar and a coconut topping! Best made with juicy, ripe peaches when in season.

Provided by Elly in Canada

Categories     Dessert

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 (9 inch) unbaked pie shells
2/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon nutmeg, freshly grated
6 cups peaches, peeled and sliced
1/3 cup oatmeal
1/4 cup sweetened flaked coconut
1 1/2 tablespoons butter, melted

Steps:

  • Preheat oven 375 degrees.
  • Combine 1/3 cup sugar, flour and nutmeg in a bowl.
  • Sprinkle mixture over peaches, toss gently.
  • Mixture will be juicy!
  • Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!)use an additional 1 to 2 tablespoons of flour.
  • Spoon into prepared crust.
  • Bake 375 degrees for 30 minutes.
  • Remove from the oven and add streusel.
  • Streusel:.
  • Combine 1/3 cup sugar, oatmeal, coconut and butter.
  • Mix with a fork until crumbly and the ingredients are moistened with the butter.
  • This takes 2-3 minutes.
  • Sprinkle over peach mixture.
  • Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown.
  • Cool on a wire rack.
  • Serve and enjoy!

FRESH PEAR PIE



Fresh Pear Pie image

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

1 recipe pastry for a 9 inch double crust pie
½ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

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

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