Fallpearpie Recipes

KELLY'S COUNTRY-STYLE FRESH PEAR PIE

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.

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.

FRESH PEAR PIE

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.

PEAR PIE

Steps:

• Preheat oven to 450*F
• Spray a deep dish pie pan with nonstick spray.
• In a medium sized bowl, combine sugar, flour, salt, cinnamon and lemon zest. Mix well.
• Toss pealed and chopped pears into sugar mixture until well coated.
• Line a deep dish pie plate with single crust.
• Place pear mixture into pie crust.
• Dot with butter & lemon juice.
• Top with second pie crust and seal edges.
• Cut slits on the top
• Bake for 10 minutes.
• Reduce oven temperature to 350*F and bake for an additional 35 - 40 minutes or until crust is golden.

FALL PEAR PIE

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.