GINGER PEAR PIE
My mother, who collected many recipes over the years, made this delicious pie often. It's wonderful served warm with a scoop of ice cream on top.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and zest until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell., For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.
Nutrition Facts : Calories 525 calories, Fat 23g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 276mg sodium, Carbohydrate 81g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
CRUSTLESS PEAR PIE
Having an abundance of pears one summer, I came up with this pleasing pie using that fresh fruit.-Eunice Gutbrod, Greenfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger and nutmeg; toss to coat. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with almonds., In a bowl, combine the flour, brown sugar, baking powder and salt; cut in butter until crumbly. sprinkle over the top. , Bake at 350° for 40-45 minutes or until golden. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 242 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 114mg sodium, Carbohydrate 44g carbohydrate, Fiber 3g fiber), Protein 2g protein.
LUSCIOUS BLUEBERRY PIE PERFECTION!
Another one of Mom's delectable desserts where she added a yummy gingersnap crumb crust. Serve with vanilla ice cream, of course!
Provided by GirlNextDoor
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C).
- Stir gingersnap crumbs with light brown sugar and melted butter in a bowl until thoroughly combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes. Baking too long will make the crust hard to cut. Remove the crust and let cool.
- Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 1 1/2 cups blueberries. Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes. Remove from heat and stir in remaining 2 1/2 cups blueberries and lemon juice.
- Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 60.5 g, Cholesterol 30.5 mg, Fat 16.8 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 8.6 g, Sodium 197.4 mg, Sugar 43.8 g
CRUSTLESS PEAR PIE
Make and share this Crustless Pear Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger, and nutmeg; toss to coat. Transfer to a 9-inch pie plated coated with cooking spray, sprinkle with almonds.
- In a bowl, combine flour, brown sugar, baking powder and salt; cut in butter until crumbly. Sprinkle over top.
- Bake at 350F for 40-45 minutes or unitl golden brown.
- Cool on wire rack. Store in refrigerator.
CRANBERRY GINGER PEAR PIE
Make and share this Cranberry Ginger Pear Pie recipe from Food.com.
Provided by BothFex
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Line pie plate with crust.
- Mix the pears, cranberries, ginger, and lemon juice in a large bowl.
- Add 2/3 cup sugar and cornstarch and stir into the fruit.
- Pour the filling into the pie shell. Invert the top pastry over the filling and press the edges together. Trim the pastry flush with the edge of the pan and crimp.
- Cut several steam vents into the top OR before topping cut shapes out of crust with small cookie cutter (maple leaf and acorns shapes or holly leaf shapes are cute).
- Lightly brush on the milk and sprinkle 1 teaspoon sugar (or more if desired).
- Bake for 30 minutes. Reduce the oven temperature to 375. Watch crust for browning. If crust gets too dark cover with pie shield or foil. Bake until the juices bubble thickly, 25 to 30 minutes more. Cool 2 hours.
Nutrition Facts : Calories 276.7, Fat 10.5, SaturatedFat 3.4, Cholesterol 0.3, Sodium 205.9, Carbohydrate 45.3, Fiber 3, Sugar 24.6, Protein 1.8
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