FRESH PEAR PIE
Field editor Marcia Severson of Hallock, Minnesota says, "When I serve this to friends, they often tell me they've never heard of pear pie."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes., Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture., Roll out remaining crust. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil. , Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 445 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 301mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 4g fiber), Protein 3g protein.
KELLY'S COUNTRY-STYLE FRESH PEAR PIE
I've always felt so un-american not caring for apple pie! I LOVE pears, so one year I decided to come up with a PEAR pie! Here's my recipe, and I must say, it really is good!!! Hope you give it a try. Even if you're an apple pie lover, this is a nice treat from the norm.
Provided by Wildflour
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
- Stir pears into dry mixture well. Stir in vanilla.
- Pour into unbaked 9" deepdish pie shell. Dot top with butter.
- Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
- Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
- Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
- Makes a large pie, serves 6-8.
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
COUNTRY PEACH PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
- Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
- Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
- Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
- Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
FRENCH PEAR PIE
This is one of my family's greatest recipes. It is about 30 times better than apple pie, especially if you use fresh nutmeg. You can certainly substitute the pears for peaches too, if they're in season. Let cool or serve warm with a scoop of vanilla ice cream.
Provided by Ingrid F
Categories World Cuisine Recipes European French
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
- Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 72.6 g, Cholesterol 30.5 mg, Fat 19.4 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 9.2 g, Sodium 203.1 mg, Sugar 41.1 g
FRIED PEAR PIES
Steps:
- Make the dough: Pulse the flours, sugar and salt in a food processor to combine. Add the butter and pulse again until the flour looks like cornmeal, then pulse in the egg until the mixture clumps together. Knead the dough a few times, press it into a disc and wrap loosely in plastic. Refrigerate for at least 30 minutes before rolling out.
- Make the filling: In a medium skillet over medium-high heat, melt the butter with the sugar, cinnamon, vanilla seeds, honey and lemon zest. Stir constantly for 5 minutes. Add the pears and cook, stirring from time to time, until they start to soften, about 5 minutes. Let cool.
- Beat the egg with 1 tablespoon water. Line a baking sheet small enough to fit in your freezer with parchment or wax paper. On a floured surface, roll out the dough to 1/8 inch thick and cut into circles with a 4-inch cutter. Gather the unused dough into a ball and repeat until you have used all the dough. You should have 8 to 10 circles. Place on the baking sheet and refrigerate for about 15 minutes.
- Working quickly, make the pies: brush the outer 1/2 inch of a pastry circle with the egg wash, then spoon a heaping tablespoon of pears onto the circle, off center. Top the pears with as much of the liquid from the pan as will fit without spilling out, about 1/4 teaspoon. Lift the edge opposite the pears with a spatula and fold the pastry to cover the pears, making a half-moon shape. Crimp the edges with the tines of a fork to seal the pie. Transfer to the lined baking sheet. Repeat with the remaining pastry circles. (If the dough starts to tear, chill it.) Freeze for at least 3 hours.
- Shortly before serving the pies, in a large, heavy skillet set over high heat, add enough oil to rise 1/2 inch up the pan and heat until it reaches 350 degrees or a pinch of dough immediately bubbles and starts to brown. Fry 3 or 4 pies at a time, turning them once, until both sides are golden, 4 to 5 minutes. If they start to turn dark brown, lower the heat a little. Remove with a slotted spoon and drain on brown paper bags. Repeat with the remaining pies. Serve warm, with ice cream.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 29 grams, Carbohydrate 65 grams, Fat 44 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 186 milligrams, Sugar 34 grams, TransFat 1 gram
PEAR GRUYERE PIE
I love cheese and fruit, so this pie is a natural pairing for me. Sweet and spicy wine-poached pears and a flaky, buttery cheese crust make for a winning dessert you'll want to make again and again. If you're serving this for Thanksgiving, bake leaf-shaped pie pastry on top for a festive look. -Alexandra Penfold, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Place flour, cheese, sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., In a large saucepan, combine water, wine, sugar, cinnamon stick, vanilla and spices; bring to a boil. Add pears to poaching liquid. Cook, uncovered, 10-15 minutes or until tender., Using a slotted spoon, remove pears and cool slightly. Refrigerate until cooled; discard cinnamon stick. Meanwhile, return poaching liquid to a boil. Cook 12-15 minutes or until liquid is reduced to 3/4 cup. In a small bowl, mix cornstarch and water until smooth; stir into reduced liquid. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Pour into a 1-cup measuring cup. Cool slightly; refrigerate until chilled., Preheat oven to 400°. On a well-floured surface, roll 1 dough portion to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add pear filling; pour syrup over pears. Roll remaining dough to a 1/8-in.-thick circle. Cut decorative cutouts from remaining crust and arrange over filling; re-roll scraps as needed. Brush crust with egg. Place pie on a baking sheet., Bake 30-40 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 557 calories, Fat 28g fat (17g saturated fat), Cholesterol 96mg cholesterol, Sodium 388mg sodium, Carbohydrate 65g carbohydrate (25g sugars, Fiber 6g fiber), Protein 9g protein.
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FLAKY PEAR PIE RECIPE - GRANT ACHATZ | FOOD & WINE
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5/5 (565)Total Time 2 hrs 10 minsServings 1
- In a large bowl, mix the flour with the salt. Cut in the shortening until the mixture resembles coarse meal. Sprinkle on the ice water and mix lightly with a fork. Gently knead the dough until it just comes together. Cut the dough in half and flatten each piece into a disk. Wrap in plastic and refrigerate until firm, about 30 minutes.
- Preheat the oven to 350°. In a large bowl, stir together the sugar, flour, cinnamon and cloves. Add the pears and toss to coat.
- On a lightly floured work surface, roll out 1 disk of dough to an 11 1/2-inch round. Fit the dough into a 10-inch aluminum pie pan without stretching. Roll out the second disk of dough to an 11-inch round. Transfer the pear filling to the pie pan and arrange the slices so there are no gaps. Dot the pears with the butter. Cover the pie with the top crust and press all around the edge to seal. Trim any overhang and crimp the edge decoratively.
- In a bowl, mix the milk, sugar and butter and brush this glaze over the pie. With a small knife, make 5 evenly spaced slits in the top crust.
EASY PEAR PIE RECIPE | GRITSANDPINECONES.COM
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5/5 (6)Total Time 3 hrsCategory DessertCalories 246 per serving
- Place one crust in an ungreased 9-inch glass pie plate. Smooth out when your fingers so that it covers the bottom and sides of the dish.
- Add the pears, sugar, flour, cinnamon, salt, lemon juice, and nutmeg to a large bowl. Gently stir all ingredients until they are thoroughly mixed. Pour into the prepared pie crust. Spread the filling out evenly.
- Top with the second crust. Gently fold the excess top crust over and under the sides of the bottom crust and press edges together to seal. You should have an even double roll of pie crust around the top.
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