CREAMY PEAR PIE
Outstanding Creamy Pear Pie! I cook this for the men's league at my golf club, and they love it!
Provided by Jen Cowan
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
- In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 40.4 g, Cholesterol 20.3 mg, Fat 16.5 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 154.5 mg, Sugar 19.8 g
PEAR GRUYERE PIE
I love cheese and fruit, so this pie is a natural pairing for me. Sweet and spicy wine-poached pears and a flaky, buttery cheese crust make for a winning dessert you'll want to make again and again. If you're serving this for Thanksgiving, bake leaf-shaped pie pastry on top for a festive look. -Alexandra Penfold, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Place flour, cheese, sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., In a large saucepan, combine water, wine, sugar, cinnamon stick, vanilla and spices; bring to a boil. Add pears to poaching liquid. Cook, uncovered, 10-15 minutes or until tender., Using a slotted spoon, remove pears and cool slightly. Refrigerate until cooled; discard cinnamon stick. Meanwhile, return poaching liquid to a boil. Cook 12-15 minutes or until liquid is reduced to 3/4 cup. In a small bowl, mix cornstarch and water until smooth; stir into reduced liquid. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Pour into a 1-cup measuring cup. Cool slightly; refrigerate until chilled., Preheat oven to 400°. On a well-floured surface, roll 1 dough portion to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add pear filling; pour syrup over pears. Roll remaining dough to a 1/8-in.-thick circle. Cut decorative cutouts from remaining crust and arrange over filling; re-roll scraps as needed. Brush crust with egg. Place pie on a baking sheet., Bake 30-40 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 557 calories, Fat 28g fat (17g saturated fat), Cholesterol 96mg cholesterol, Sodium 388mg sodium, Carbohydrate 65g carbohydrate (25g sugars, Fiber 6g fiber), Protein 9g protein.
FRENCH PEAR PIE
This is one of my family's greatest recipes. It is about 30 times better than apple pie, especially if you use fresh nutmeg. You can certainly substitute the pears for peaches too, if they're in season. Let cool or serve warm with a scoop of vanilla ice cream.
Provided by Ingrid F
Categories World Cuisine Recipes European French
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
- Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 72.6 g, Cholesterol 30.5 mg, Fat 19.4 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 9.2 g, Sodium 203.1 mg, Sugar 41.1 g
PEAR PIE
With our 12 acres of fruit trees, fruit pies are popular at our house! One of my favorites is this recipe because it showcases pears simply and wonderfully.-Jean Lauer, Summerland, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine the pears, lemon juice and zest and coriander. Add 1/2 cup sugar; toss gently to coat. Spoon into pie crust. In a small bowl, combine the flour, cinnamon, mace and remaining sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over pears., Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or cold with ice cream if desired.
Nutrition Facts : Calories 375 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 162mg sodium, Carbohydrate 61g carbohydrate (37g sugars, Fiber 4g fiber), Protein 2g protein.
LATTICE-CRUST PEAR PIE
Categories Dessert Bake Pear Fall Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.
- Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
- Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.
PECAN DELIGHT PIE
A delightful pie, as the name suggests. Great dessert and not too heavy. No one would ever believe much of the filler is saltine crackers, and it makes its own crust!
Provided by Gigi6287
Categories Pie
Time 40m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg whites to foam.
- Add salt and cream of tartar.
- Beat to stiff peaks.
- Add vanilla extract and both sugars.
- Beat until consistency of 7 minute frosting.
- Fold in crackers and nuts.
- Grease bottom and sides of pyrex dish and add mixture to dish.
- Bake at 350 degrees for 15-20 minutes.
- Top with Cool Whip or whipped cream when pie is completely cool, or slice and add topping on individual slices when serving.
Nutrition Facts : Calories 332, Fat 18.1, SaturatedFat 1.6, Sodium 166.9, Carbohydrate 40.9, Fiber 2.6, Sugar 30.5, Protein 4.7
BARTLETT PEAR PIE
Great fall pie when the Bartletts are ripe.
Provided by Julie
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
- Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
- Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 47.4 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 4.5 g, Protein 3.7 g, SaturatedFat 9.6 g, Sodium 211.9 mg, Sugar 29.6 g
WYATT'S CAFETERIA PECAN DELIGHT PIE
During the 80's the Star-Telegram newspaper was flooded with requests for anything and everything Wyatt's Cafeteria made. They printed as many of the recipes as they could get. This pie was my favorite at the cafeteria, so light and delicious. (Sorry recipe does not have how hot you need to cook, maybe 350, I don't remember now how hot I cooked it.)
Provided by True Texas
Categories Pie
Time 1h10m
Yield 1 PIE
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Let egg whites come to room temperature.
- Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
- In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
- Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
- Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
- Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
- Cover and refrigerate cooled pie until ready to serve.
- Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
- Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
- Leftover pie should be covered and stored in refrigerator.
PEAR-AND-LEMON PIE WITH PATE BRISEE CRUST
The crust is flakiest when served the day it's made, but the pie can be tented with foil and stored at room temperature overnight, or in the refrigerator up to two days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. In a large bowl, gently combine pears, sugar, lemon peel, cornstarch, lemon juice, salt, and nutmeg.
- On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into pie shell; dot butter over top. Roll out second disk of dough to a 13-inch round, about 1/8 inch thick. Drape over filling. Trim overhang to 1 inch; press to seal, then tuck under and crimp. Brush top with beaten egg. Cut 5 leaf-shaped vents in top crust. Insert cinnamon stick in center as a stem. Freeze 30 minutes.
- Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 15 minutes to 1 hour, 30 minutes (if browning too quickly, tent top or edge with foil). Let cool completely on a wire rack, about 4 hours. Cut into slices to serve.
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 BREAD DELIGHT
Make and share this Pear Bread Delight recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Combine flour, soda, baking powder, salt and cinnamon in a large bowl.
- Make a well in center of mixture. Combine oil, eggs, sugar, pears, nuts and vanilla.
- Add to dry ingredients, st irring just until moistened.
- Spoon mixture into 2 greased 8 1/2 x 4 1/2 x 3 inch loaf pans.
- Bake at 325 degrees for 1 hour and 10 minutes or until done. Cool 10 minutes before removing from pans.
- Yields: 2 loaves.
- Good with coffee.
PEAR PIE
Apple pie is delicious but have you ever tasted Pear Pie? It's like apple pie, only better. Dripping with cinnamon and sugar and wrapped in a buttery, flaky crust, this pear pie is all you are ever going to look for in a pie. I promise!
Provided by Janelle
Time 5h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 335 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 336 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PECAN DELIGHT
This is wonderful!
Provided by Sandi
Categories Desserts Pies Pecan Pie Recipes
Time 2h40m
Yield 8
Number Of Ingredients 7
Steps:
- Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
- Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
- Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 41.9 g, Fat 22.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 141.9 mg, Sugar 35.8 g
PEAR PRALINE PIE
This pie is good served warm or at room temperature. We like it with scoops of vanilla ice cream or thick whipped cream on top. It's great with any meal, or on its own with a cup of coffee or glass of milk as a treat.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, lemon zest and ginger. Add pears; toss gently to coat. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears. , Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.) , Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts :
POACHED PINK PEAR DELIGHT
Make and share this Poached Pink Pear Delight recipe from Food.com.
Provided by PanNan
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the pears leaving stem attached.
- Into each pear stick 1 clove, place in deep pot.
- Add sugar, wine, water and food coloring to give desired color.
- Simmer very gently until pears are clear and syrup is thick, basting now and then.
- Chill.
- Serve cold as salad or dessert.
SPICED-PEAR PIE
Categories Fruit Dessert Bake Thanksgiving Pear Spice Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 2 pies
Number Of Ingredients 21
Steps:
- For crust:
- Whisk first 3 ingredients in large bowl. Add lard and butter. Rub together with fingertips until mixture resembles coarse damp meal. Add 1/2 cup ice water and vinegar. Stir with fork until moist clumps form, adding more water by tablespoonfuls if dry. Gather dough into ball. Divide into 4 pieces; flatten into disks. Wrap each disk in plastic and chill at least 30 minutes and up to 3 days.
- For filling:
- Using spice grinder, finely grind first 4 ingredients. Transfer spice mixture to medium bowl; mix in sugar, flour, and salt. Divide pears between 2 large bowls; mix half of spice mixture and 2 tablespoons cream into each.
- Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Roll out second dough disk to 12-inch round. Mound 1 bowl of pear filling in crust. Brush overhang lightly with milk. Drape second crust over; press top and bottom overhangs together. Fold under, forming edge of pie. Crimp edge decoratively. Cut 3-inch X in center of top crust; brush with milk and sprinkle with raw sugar. Place on rimmed baking sheet. Repeat rolling and assembly with remaining dough disks and pear filling.
- Bake pies 40 minutes. Tent with foil to prevent overbrowning. Bake until crusts are golden brown, pears are tender, and juices are bubbling thickly, about 40 minutes longer. Cool completely. Serve with ice cream.
- *Brown star-shaped seedpods; available in the spice section of some supermarkets and at Asian markets and specialty foods stores.
PEAR AND RAISIN DELIGHT
Break up your day with our delicious Pear and Raisin Delight. Consisting of only four ingredients and ready in five minutes, Pear and Raisin Delight is as simple to make as it is yummy. But don't take our word for it, try Pear and Raisin Delight for yourself today!
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spread pear slices with cream cheese spread.
- Top with raisins and nuts.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PEAR PIE
A sour cream custard and streusel mixture form the topping for the pear pie. This pie won in a local baking competition.
Provided by Debbwl
Categories Dessert
Time 45m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Arrange pear halves cut side up in pie shell.
- Combine sugar, ginger, sour cream and egg; mix well.
- Pour over pears.
- **Streusel Topping**.
- In small bowl, combine flour, brown sugar and cinnamon.
- Cut in butter until crumbly.
- Stir in nuts.
- Sprinkle with Streusel Topping over pie.
- Bake 25 to 30 minutes or until golden brown.
- Cool.
- Store in refrigerator.
PARTRIDGE IN A PEAR TREE PIE
Delight guests and have a partridge in a pear tree make an appearance on your holiday table! The crimson cranberry filling makes this a fitting Christmas pie.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Set aside five pear halves; chop any remaining pears. In a large saucepan, combine the chopped pears, cranberries, pineapple and sugar. Bring to a boil; cook and stir for 4-5 minutes or until some cranberries have popped. Cool for 30 minutes, stirring several times. In a bowl, combine the flour, salt and cinnamon. Stir in cooled cranberry mixture., Line a 9-in. pie plate with bottom pastry; trim and flute edges. Spoon cranberry mixture into pastry shell; arrange pear halves on top. Bake at 400° for 35-40 minutes or until bubbly and crust is golden brown (cover edges with foil for last 15 minutes of baking if necessary). Cool on wire rack. , Roll remaining pastry. Using cookie cutters, cut out small leaves, small pears and a partridge. Place on an ungreased baking sheet; sprinkle with sugar if desired. Bake at 400° for 6-8 minutes or until golden brown. Place partridge in center of pie with leaves and pears around it.
Nutrition Facts :
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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