FALL PEAR PIE
A wide slice of this festive fruity pie is a great end to a delicious meal. The mellow flavor of pears is a refreshing alternative to the more common pies for the holidays. It's nice to serve a dessert that's a little unexpected. -Ken Churches, Kailua-Kona, HI
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes. , Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg., Bake at 375° for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool.
Nutrition Facts : Calories 440 calories, Fat 15g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 208mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.
FALL PEAR PIE
I came across this recipe (can't remember where) and scribbled it on a piece of paper because my husband's favorite fruit is pears. I finally made it for the first time a month ago and he commented that "This is the best pie I have ever tasted!" This time, he even went and bought the pears himself and asked me to make it for him, which means he REALLY likes it. It is great to make in the fall when pears are a plenty. It's a nice change of pace from apple pie. Top it with vanilla ice cream or sweetened whipped cream and devour! I like to use Classic Pie crust, Recipe #26205. It is by far, the BEST pie crust ever. By the way, depending on the size of your pears, you may need more than six. It's best to make sure you have enough filling because the pears cook down and the pie shrinks.
Provided by Delish
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine sugar, tapioca, nutmeg, cinnamon, salt, and lemon peel; set aside.
- In a large bowl, combine pears and lemon juice; toss to coat.
- Sprinkle dry ingredients over pears and toss or stir gently to coat evenly.
- Line pie plate with bottom crust.
- Pour pear filling in crust.
- Top evenly with cubed butter and top with top crust.
- Seal pie, flute edges, and cut slits in top of crust to allow steam to escape.
- Brush with milk and sprinkle sugar over top if desired.
- Bake at 400 degrees Fahrenheit for 50 minutes or until crust is golden brown and filling is bubbly.
- Cool on wire rack.
Nutrition Facts : Calories 463.5, Fat 18.8, SaturatedFat 5.8, Cholesterol 7.9, Sodium 377.1, Carbohydrate 73.8, Fiber 6.3, Sugar 40.2, Protein 3.7
GINGER PEAR PIE
Make and share this ginger pear pie recipe from Food.com.
Provided by chia2160
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 425.
- combine first 6 ingredients in a saucepan stir in pear slices.
- bring to a boil on medium heat and boil for 1 minute.
- add butter and pour into pie shell.
- for topping combine flour, brown sugar, and ginger in a bowl.
- cut in butter until mixture becomes crumbly.
- stir in pecans and sprinkle over pears.
- bake for 20-25 minutes until topping is golden brown.
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
GINGERED PEAR PIE WITH GOLDEN RAISINS
Categories Fruit Ginger Dessert Bake Thanksgiving Raisin Pear Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Combine raisins and ginger in heavy small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.
- Position rack in lowest third of oven and preheat to 400°F. Combine pears and next 6 ingredients in bowl. Stir in raisin mixture. Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/4-inch overhang. Spoon pear mixture into pan, mounding in center.
- Roll out second crust disk on lightly floured surface to 13-inch-diameter round. Roll up on rolling pin and unroll over pie. Trim edges, leaving 3/4 -inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch edges together to seal. Crimp edges to make decorative border. Gather and reroll scraps. Cut out decorative shapes. Beat egg with milk in small bowl for glaze. Brush top of pie with glaze. Make several slashes in top crust so steam can escape.
- Bake pie until crust is golden brown and juices bubble up through slashes, covering crust edges with foil if browning too quickly, about 1 hour. Serve warm with vanilla ice cream.
SPICED GINGERED PEAR PIE
Welcome fall with this delicious alternative to apple pie, starring sliced pears tossed with ginger. Make it extra special by serving with a scoop of vanilla ice cream.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425° F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
- In large bowl, mix brown sugar, 1/4 cup granulated sugar and the cornstarch. Stir in ginger and lemon peel. Add pears; toss gently. Spoon into crust-lined plate. Cut butter into small pieces; sprinkle over filling.
- Top with second crust; seal and flute. Cut slits or shapes in several places in top crust. Brush crust with water; sprinkle with 4 teaspoons sugar.
- Bake 40 to 45 minutes or until pears are tender and crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with pie shield ring strips of foil to prevent excessive browning. Cool on cooling rack at least 30 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 62 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 0 g
GINGER-PEAR HAND PIES
Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 10
Number Of Ingredients 15
Steps:
- Crust:Combine flour, salt, butter, and cream cheese in a food processor; pulse until pea-size clumps form.
- With machine running, add water, 1 tablespoon at a time, until mixture just comes together when pressed in your hand. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate until firm, about 45 minutes.
- Filling:Whisk together eggs and 2/3 cup granulated sugar in a medium bowl until thick and pale yellow. Whisk in flour, lemon juice, and 1/4 teaspoon salt.
- In a shallow saucepan, heat 1 stick butter, vanilla seeds, and ginger over medium-high until butter foams and browns, about 5 minutes. Strain through a fine sieve into bowl with egg mixture, discarding solids. Whisk until well combined.
- Melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1 tablespoon granulated sugar and 1/4 teaspoon salt; cook, stirring, until pears are soft, about 5 minutes. Let cool about 10 minutes. Fold pear mixture into egg mixture.
- On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick. Using a 5-inch round cutter or a paring knife, cut out 5 rounds. Repeat with remaining disk. Gently press rounds into 10 cups of a standard 12-cup muffin tin, making pleats around edges and gently pressing to seal. Fill each with 1/4 cup filling. Refrigerate until chilled, about 30 minutes.
- Meanwhile, preheat oven to 375 degrees. Bake until crust and filling are golden brown, 35 to 40 minutes. Transfer tin to a wire rack; let cool about 20 minutes. Unmold; let pies cool completely on rack. Dust with confectioners' sugar before serving.
PEAR PIE WITH MAPLE AND GINGER
Provided by Ken Haedrich
Categories Food Processor Fruit Ginger Dessert Bake Thanksgiving Pear Fall Winter Chill Maple Syrup Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Whisk 6 tablespoons ice water and egg yolk in small bowl to blend. Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together and divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each disk in plastic and chill 1 hour. (Can be made 2 days ahead. Keep refrigerated.)
- For filling:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Toss first 8 ingredients in large bowl to coat.
- Roll out larger dough disk on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Transfer filling to crust. Roll out smaller dough disk on lightly floured surface to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Fold overhang under, pressing to seal and forming high-standing rim. Crimp edge decoratively. Brush crust with milk. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking.
- Place baking sheet on bottom rack to catch any juices that may bubble over. Bake pie on center rack until crust is golden brown and juices bubble thickly, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool. Serve pie slightly warm or at room temperature.
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- Combine ginger and water in a small saucepan. Bring to a boil; remove from heat. Cover and let stand 1 hour. Drain mixture, reserving liquid.
- Combine flour, baking powder, and 1/2 teaspoon sugar in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle ice water, 1 teaspoon at a time, over surface of dough; toss with a fork until dry ingredients are moistened and mixture is crumbly.
- Divide dough in half. Gently press each half of dough between 2 sheets of heavy-duty plastic wrap into a 4-inch circle. Chill 15 minutes. Roll each half of dough into a 5 1/2-inch circle between sheets of plastic wrap. Set 1 dough circle aside. Remove top sheet of plastic wrap from other circle. Invert dough, and fit into a 4-inch tartlet pan coated with cooking spray. Remove remaining plastic wrap.
- Combine reserved ginger liquid, pear, and next 4 ingredients. Spoon mixture into prepared pastry. Remove top sheet of plastic wrap from remaining dough circle. Invert dough over filling. Remove remaining sheet of plastic wrap; fold edges under and flute, if desired. Cut slits in top pastry for steam to escape. Sprinkle with 1/2 teaspoon sugar. Bake at 400° for 50 minutes or until golden. Let cool slightly before serving.
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