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
PEAR PIE
Such a great change of pace from other more typical fruit pies.
Provided by Maureen
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
- Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears.
- Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs.
- Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.
Nutrition Facts : Calories 431.4 calories, Carbohydrate 47.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 13.1 g, Sodium 368.8 mg, Sugar 25 g
HOMEMADE PEAR PIE
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. -Darlene Jacobson, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.
MORAGA PEAR PIE
I have a pear tree and gave some pears to my neighbor and in return she baked me this wonderful pie. She got the recipe from the internet and I would like to share it with you. Adapted from The Great Book of Pears by Barbara Jeanne Flores. Serves 6. This blue ribbon recipe comes from 82 year-old Jean Podell who won Moraga, California's pear recipe contest. The town, which was built in the last hundred years on Bartlett orchards, still has many producing trees along its bike trail and open spaces. In 1999, Moraga organized a community harvest and its first annual Moraga Pear Festival to celebrate its history
Provided by Chef yogi 77703
Categories Pie
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Fill the pie shell with the pear slices. For an open-face pie, arrange the slices in circular spirals.
- In a small bowl, beat together the sugar, butter, flour and eggs. Pour over the pears.
- Place the pie on a cookie sheet and bake for 15 minutes.
- Reduce the oven temperature to 350 and bake 1 hour.
- Cover loosely with foil to prevent over browning during the last half hour of cooking time.
- Serve warm.
Nutrition Facts : Calories 494.9, Fat 19.6, SaturatedFat 7.9, Cholesterol 90.8, Sodium 235.6, Carbohydrate 78.1, Fiber 6.6, Sugar 50.7, Protein 5.2
CHOCOLATE-AND-PEAR PIE
For the brownie lovers in your life there's this chocolate-and-pear pie. It's fancied up with sliced pears and candied ginger-making it both sophisticated and seasonal in a single package. By all means, serve it à la mode-a scoop of vanilla ice cream is the perfect foil for its gooey richness.
Provided by Greg Lofts
Categories Brownie Recipes
Time 2h30m
Yield Serves 10 to 12
Number Of Ingredients 18
Steps:
- For the Crust: Preheat oven to 350°F. In a large bowl (or in a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
- Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Refrigerate until firm, at least 20 minutes or, covered, up to 1 day.
- For the Filling: In a large bowl (or mixer fitted with paddle attachment), whisk together butter, 3/4 cup sugar, eggs and egg white, vanilla, salt, 1/4 teaspoon cinnamon, and cocoa until thick and glossy, 1 to 2 minutes. Stir in flour just to combine, then chocolate and ginger.
- Peel, halve, and core pears, then immediately toss in a bowl with lemon juice (to prevent browning). With flat sides facing down, slice pears lengthwise into 1/4-inch thick slices, and fan out slices slightly (like a hand of playing cards) but do not separate. Arrange slices from one half of the pear in a single layer on the bottom of the chilled crust.
- Pour brownie batter into crust, smoothing top with an offset spatula. Arrange remaining sliced-and-fanned pear halves on top of batter. Drizzle with remaining lemon juice from bowl (you should have about 2 teaspoons).
- Stir together remaining 2 teaspoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over pears. Bake until pie is puffed and set along edges but still slightly wobbly in center, 50 minutes to 1 hour. Let cool on a wire rack until no longer hot, about 30 minutes. Slice and serve warm or at room temperature, with ice cream.
PEAR TARTE - MEDIEVAL PEAR PIE
I have translated this from The English Huswife by Gervase Markham 1615 AD. It's unusual in that before this time pies were almost always made with a single crust while this one has two. Often a two crusted pie was called a coffin in that time period. Rosewater can be found in most healthfood stores or Middle Eastern groceries in the US.
Provided by Mysterygirl
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Combine wine and 1 cup sugar in large heavy pot over medium heat.
- Stir until sugar dissolved.
- Add cinnamon and cloves.
- Peel pears, cut in half from top to bottom and remove core.
- Add pears to wine mixture and cook for about 5-7 minutes or until pears are just tender.
- Remove pears from syrup.
- Turn up heat on wine and bring to a rolling boil.
- Place bottom crust into pie pan.
- Top with sliced pears.
- Sprinkle pears with ¼ Cup sugar.
- Remove spices from wine syrup.
- Add 1 Tsp rose water to wine syrup mix well.
- Take 1/3 C of wine syrup and pour over pears.
- Place top crust on pie sealing edges by folding crust over edge of the bottom crust and pressing.
- Cut vent hole into center of pie and place pie on center rack in oven.
- Bake for 20 minutes then remove from oven.
- Melt 1 Tbsp butter and ½ tsp rose water then brush this mixture on top of pie.
- Sprinkle with tablespoon of sugar and return to oven.
- Bake for another 20 minutes or until pie is golden brown.
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