PEAR AND ALMOND IMPOSSIBLE PIE
Pear and almond impossible pie is super quick to put together.
Provided by Recipe Winners
Categories Desserts
Time 45m
Number Of Ingredients 10
Steps:
- preheat oven to 180c (355f) on bake, not fan forced
- lightly butter a 24cm (9 1/2 inch) pie dish
- sift flour and cinnamon together into a large bowl
- add sugar, coconut, milk and beaten eggs, melted butter, and syrup and mix to combine
- fold through chopped pear pieces
- pour into prepared dish
- sprinkle with almonds
- bake for 35-40 minutes until golden brown and set
- remove from oven and serve either hot, or cold.
- enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ALMOND, PEAR AND CHERRY POCKET PIES
Provided by Anne Thornton, Host of Dessert First
Time 2h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment.
- Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
- Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
- Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
- Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.
ALMOND-PEAR PIE
Looking for a dessert pie using Pillsbury® refrigerated pie crust? Then check out this great almond and pear pie recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
- In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
- Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.
Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 26 g, TransFat 0 g
PEAR AND ALMOND TART
Categories Dessert Bake Poach Pear Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For pears:
- Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
- For crust:
- Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
- For almond filling:
- Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
- Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
- Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
- Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
- Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
ALMOND PEAR TART
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
PEAR AND ALMOND TART
Steps:
- Preheat oven to 425 degrees.
- In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
- Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
- In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;
PEAR AND ALMOND PIE
The Pear and Almond Pie recipe out of our category tart! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h
Yield 1
Number Of Ingredients 13
Steps:
- For the shortcrust: mix together the flour, butter, sugar and egg, and knead. Wrap in foil and let chill in the refrigerator for 30 minutes. Peel, halve and core pears. Drizzle with lemon juice and cut into wedges. Set aside. Bring milk to a boil, prepare the pudding powder according to the instructions, add to the milk and bring to a boil. Remove from the heat, add sugar, marzipan and bitter almond oil and mix well.
- Let cool and mix with the eggs. Roll out the dough, line the base and sides of a springform pan with the dough and poke the base several times with a fork. Distribute the pears all over the dough, spread the marzipan topping evenly over the pears, sprinkle with the sliced almonds and bake at 180°C (approximately 350°F) for about 55 minutes.
PEAR ALMOND PIE
Number Of Ingredients 8
Steps:
- 1. In small mixing bowl beat margarine or butter and sugar with electric mixer on medium speed until combined. Add egg and almond extract. Beat until fluffy. Beat in almonds and flour until combined.2. Use paper towels to pat pear halves dry. Cut 4 pear halves into 1/2-inch-thick slices. Place on bottom of crust. Arrange remaining pear halves, cut side down, on top of sliced pears. Carefully spread almond mixture over pears.3. Bake at 350°F for 40 to 45 minutes or until light brown. Cool on wire rack for 1 hour.4. Garnish as desired. Store in refrigerator.*NOTE: To grind almonds, place 4 ounces slivered almonds in food processor bowl or blender container. Cover and process until finely ground.
Nutrition Facts : Nutritional Facts Serves
PEAR ALMOND TART
In this delightful pie, the pastry makes a "pouch" for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 314 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.
ALMOND-PEAR TART
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile, use skinned toasted hazelnuts in place of almonds, and apples instead of pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.
- Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar (omit sugar on last layer). Trim stack into an 11-by-15-inch rectangle. Spread almond mixture evenly on stack, leaving a 1-inch border. Arrange pears on top, overlapping slightly.
- Bake until edges are golden and fruit is tender, about 18 minutes, rotating sheet halfway through. Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 156 g, Fat 9 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g
PEAR AND ALMOND TART
Steps:
- For crust:
- Whisk egg yolks and apple cider in small bowl to blend. Blend flour, sugar, and salt in processor. Add chilled butter and process until mixture resembles coarse meal. Add egg yolk mixture and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom; chill while preparing filling. (Can be made 1 day ahead. Keep chilled.)
- For filling:
- Position rack in lowest third of oven. Preheat to 375°F. Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust; cover and chill while preparing pears.
- Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears.
- Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.)
D'ANJOU PEAR AND ALMOND TARTS
I don't have a real sweet tooth so I wanted to make a dessert that wasn't too decadent. We love these tarts because they're just enough sweet with that unique pear taste and the crunch of almonds, a lot like apple pie. For those of you who make your own pie crust, it will make them that much better! I think these would pear well with your favourite cup of tea or a bubbly glass of Prosecco. Enjoy!
Provided by CoachJen
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
- Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
- Bake in the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 29.7 g, Cholesterol 3.7 mg, Fat 8.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 101.2 mg, Sugar 13.7 g
PEAR PIE II
A wonderful custard type pie. The recipe was given to me by a friend when I had a bumper yield of pears from the tree in our yard. It's a favorite even when I have to buy the pears. To make prep time even faster I use a deep dish pie shell from the frozen food section.
Provided by TNMARTIN
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine eggs, flour, sugar, almond extract and melted butter. Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until custard is firm. Cool completely before serving.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 68.7 g, Cholesterol 113.3 mg, Fat 20.3 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 8.1 g, Sodium 246.5 mg, Sugar 43.8 g
PEAR TART WITH ALMOND SHORTBREAD CRUST
Has golden syrup in pie and almond meal in the crust. I cobbled several recipes together for a request.holy moly this is good. a bumped up custard pie
Provided by Dienia B.
Categories Tarts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- pie crust
- Process in food processor; add egg yolk last.
- pat into pie shell was oily
- Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
- Add golden syrup with cream or 1/2 and 1/2 and almond extract.
- Drain pears; place in bottom of pie pan.
- pour egg mixture over pears.
- Top with almond flakes.
- Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.
SAILOR'S PIE WITH ALMOND-PEAR SAUCE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. After having experienced all that the Shepherd's Pie had to offer, I decided to create a recipe that takes the chef thousands of miles away from Ireland and away from land and to the sea (perhaps the Andaman Sea or East China Sea.) I appreciate the recipe because it makes new combinations, but incorporates familiar and delicious flavors. In this recipe, the layer of potatoes serves as the base. The fish topped with the sauce will be more visible.
Provided by jpatel02004
Categories Savory Pies
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 23
Steps:
- 1. Preheat oven at 350 degrees F. Use Reynolds Wrap foil to soften 2 tablespoons of brown sugar on a baking tray. Set aside for 5 minutes.
- 2. Blend the sauce ingredients in a small blender. Be sure to wash and peel the pear as well as chop the ripe pieces of pear to make them easier to blend. The pear should be at the bottom of the blender prior to mixing. Leave the sauce mixture in the blender.
- 3. Prepare a 10 by 10 baking pan or one that is a similar size by lining it with Reynolds Wrap and either buttering the wrap or coating it with cooking spray.
- 4. Prepare the hash by mixing all of the ingredients listed for the bottom layer. Flatten the hash onto the coated wrap to create the bottom layer/foundation of the pie.
- 5. Set the tilapia fillets on top (side by side) and coat with generous amounts of Monterrey Jack and Cheddar cheese, thereby forming the top layer. Bake for 30 minutes.
- 6. Approximately 15-20 minutes into the baking, warm the sauce ingredients in a small pan on a stove top (use Reynolds Wrap foil if you have a gas burner!) or use a microwave-safe bowl and microwave if desired. Keep the sauce warm until the baking has been completed. If you prefer the cheese to be well done, feel free to broil on low for an additional five minutes.
- 7. Once you have completed baking the pie, remove the pan and allow it to cool briefly. Pour the pear sauce on top (to your liking) and coat with some almonds and sesame seeds. Store/refrigerate extra sauce.
Nutrition Facts : Calories 496, Fat 15.6, SaturatedFat 2.6, Cholesterol 62.5, Sodium 1194.3, Carbohydrate 58.5, Fiber 9.3, Sugar 16.3, Protein 33.3
More about "pear almond pie recipes"
PEAR ALMOND TART RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
ALMOND PEAR PIE | RECIPE - KOSHER.COM
From kosher.com
RECIPE: PEAR PIE WITH SPICED ALMOND CRUMBLE - BLUE …
From blueapron.com
PEAR-ALMOND TART RECIPE - PILLSBURY.COM
From pillsbury.com
ALMOND-PEAR PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 3 hrs 26 mins
- Beat butter and 3 tablespoons sugar at medium speed with an electric mixer until creamy. Add 1 egg, cream, and vanilla; beat just until blended. Gradually add flour and cornmeal; beat just until dough comes together. Shape dough into a ball, cover with plastic wrap, and chill at least 1 hour.
- Combine 1/4 cup sugar, wine, and next 4 ingredients in a Dutch oven; add pears. Stir in enough water to cover (about 3 1/4 cups). Bring mixture to a simmer over medium heat. Simmer 20 minutes or just until pears are almost tender; drain, discarding poaching liquid. Let cool completely. Slice pears into about 1/2-inch slices. Set aside.
- Roll dough into an 11-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 375° for 15 to 20 minutes or until crust is lightly browned. Remove pie weights and foil, and let cool completely.
- Combine cornstarch, salt, and remaining 3/4 cup sugar in a medium saucepan; whisk in half-and-half. Cook over medium heat, stirring constantly, just until hot. Remove pan from heat. Whisk together egg yolks and remaining 2 eggs in a medium bowl. Gradually whisk one-third hot half-and-half mixture into egg mixture; gradually whisk egg mixture into hot half-and-half mixture. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; whisk in almond extract and 1 tablespoon butter. Let cool 10 minutes.
PEAR-AND-ALMOND CUSTARD PIE RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 268 per servingServings 8
- Cut pears in half lengthwise; cut each half into 1/8-inch-thick slices, keeping slices in order as they are cut. Arrange pear slices in prepared crust in 2 layers. Combine 1/2 cup brown sugar, salt, and eggs in a bowl; stir well with a whisk. Add milk and extracts; stir well. Pour milk mixture over pears; sprinkle with 2 tablespoons brown sugar and almonds. Place pie plate on a baking sheet. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 1 hour and 5 minutes or until a knife inserted in center comes out clean. Cool on a wire rack.
PEAR CRANBERRY ALMOND PIE - BEAUTIFUL LIFE AND HOME
From icecreaminspiration.com
BOOZY GINGER PEAR ALMOND PIE - SERVING DUMPLINGS
From servingdumplings.com
SAVORY MOMENTS: PEAR ALMOND CRUMBLE PIE
From savorymomentsblog.com
HOW TO MAKE PIE CRUST AND PEAR AND ALMOND CREAM BOURDALOUE PIE
From my100yearoldhome.com
MAPLE ALMOND BUTTER PEAR PIE - PHENOMENAL
From phenomenalphoods.com
SOUTHERN COMFORT PEAR ALMOND FRANGIPANE PIE - EAT THE LOVE
From eatthelove.com
RECIPE: PEAR ALMOND PIE STEP BY STEP WITH PICTURES - HANDY.RECIPES
From handy.recipes
ALMOND-TOPPED PEAR PIE RECIPE - RECIPELAND.COM
From recipeland.com
FRENCH PEAR ALMOND PIE – CALIFORNIA PEARS
From calpear.com
PEAR, ALMOND & COCONUT IMPOSSIBLE PIE - THE ENGLISH KITCHEN
From theenglishkitchen.co
PIE PALS - PEAR AND ALMOND PIE
From piepals.com
PEAR AND ALMOND TART - JAMIE GELLER
From jamiegeller.com
PEAR AND CHERRY ALMOND STREUSEL PIE - KING ARTHUR BAKING
From kingarthurbaking.com
PEAR ALMOND PIE - STONEWALL KITCHEN
From stonewallkitchen.com
RUSTIC SPICED PEAR PIE WITH ALMOND WHIPPED CREAM - THE COZY …
From thecozyapron.com
PEAR GALETTE WITH ALMOND FRANGIPANE - AMANDA FREDERICKSON
From amandafrederickson.com
JULIA CHILD'S PEAR AND ALMOND TART RECIPE - TODAY.COM
From today.com
PEAR ALMOND TART RECIPE - TASTING TABLE
From tastingtable.com
PEAR AND ALMOND IMPOSSIBLE PIE | FOOD TO LOVE
From foodtolove.co.nz
APPLE, PEAR AND ALMOND PIE – CHEFFY MOM
From jankohlercooks.com
PEAR AND ALMOND TART 洋梨のタルト - JUST ONE COOKBOOK
From justonecookbook.com
PEAR-ALMOND SLAB PIE - BETTYCROCKER.COM
From bettycrocker.com
PEAR & ALMOND TART - KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE: ITALIAN ALMOND PIE WITH PEARS STEP BY STEP WITH PICTURES ...
From handy.recipes
ROASTED PEAR TART WITH ALMOND PIE CRUST - PERFECTLY PROVENCE
From perfectlyprovence.co
PEAR AND ALMOND TART | AMY GLAZE'S POMMES D'AMOUR
From amyglaze.com
ITALIAN PEAR ALMOND CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love