Pear Raspberry Heart Pies Recipes

PEAR-RASPBERRY HEART PIE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a 13-inch circle, 1/8 inch thick. Fit dough into a 9-inch pie dish, and trim edges, leaving a 1/4-inch overhang, and refrigerate. Reserve scraps. Roll out second disk to 1/8-inch thickness. Cut out 48 2-inch hearts, using scraps from bottom crust if necessary. Transfer to a parchment-lined baking sheet, and refrigerate until firm.
• Whisk together granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add pears, raspberries, and lemon juice, and toss to coat. Spoon mixture into pie shell, piling high in the center. Dot with butter. Tuck overhang under dough so edges are flush with rim. Brush lightly with water. Arrange 22 hearts around edge of pie: Press hearts gently on edge, alternating direction and overlapping slightly. (To help hearts stick, lightly brush each with water as needed.) Repeat, overlapping 16 hearts for the second circle. Repeat, overlapping 10 hearts, points in, for the final circle. (The hearts' points will create a star-shaped vent in the center, about 1 1/2 inches wide.) Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar.
• Alternatively, make the cut-out-heart pie: Following the directions in step one, leave the top crust whole and cut out hearts in center of dough using heart cutters in varying sizes. Transfer top crust to a parchment-lined baking sheet, and refrigerate until firm. Prepare the filling as in step 2, but do not tuck overhang under dough. Brush edge of shell lightly with water, then drape top crust over filling, centering design. Gently press dough around filling to fit, and trim excess dough, leaving a 1/2-inch overhang. Tuck overhang under bottom crust so edges are flush with rim, then crimp edges. Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar. Transfer pie to freezer until very firm, about 30 minutes.
• Preheat oven to 400 degrees with rack on the lowest third. Place pie on a rimmed baking sheet, and bake until crust turns light gold, 20 to 25 minutes. Reduce oven temperature to 375 degrees. Bake, rotating halfway through, until crust is golden brown and juices are bubbling, about 1 hour and 25 minutes. Let cool before serving.

PEAR AND RASPBERRY CROSTATA

Steps:

• In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, "rustic" edge for the tart. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar. Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.

PEAR-RASPBERRY PIE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
• To prepare the filling, in a large bowl, mix together the pears, the raspberries, 3/4 cup sugar, the lemon juice, and the lemon zest and let the ingredients sit for 5 minutes to bring out the juices. In a small bowl, whisk together the remaining 1/4 cup sugar and the cornstarch. Sprinkle the sugar mixture over the fruit and toss until the fruit is thoroughly coated. Place the fruit mixture in the pie shell, distributing it evenly. Dot the filling with the butter.
• To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for approximately 35 minutes, or until the pears are tender. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Pear-Raspberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

PEAR RASPBERRY CRISP

Steps:

• In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

RASPBERRY-PEAR PIE

Steps:

• Heat oven to 400°F Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
• In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
• Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
• Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, you may want to cover crust edge with strips of foil to prevent from getting too brown.
• Cool completely, about 3 hours. Serve plain or with ice cream.

RASPBERRY, RHUBARB AND PEAR PIES

Steps:

• Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
• Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
• Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

LITTLE PEAR-RASPBERRY POT PIES

Steps:

• Place oven rack in lowest position. Heat to 400°F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
• Unroll or unfold pie crust on work surface. Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each. Discard scraps.
• Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl. Add pears and raspberries; toss gently to mix and coat. Divide evenly among ramekins. Center crust rounds over filling; turn overhang under to make a stand-up edge. Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere. Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar. Place on prepared baking sheet.
• Bake 40 to 45 minutes until filling bubbles and juices thicken. Remove pies to a wire rack and cool 15 minutes. If serving hot, or cool completely and serve at room temperature.
• NOTES You can also use 12-oz. custard cups. The crust will fit on top without an overhang.