CANNED PEAR STREUSEL PIE
Steps:
- Gather the ingredients.
- In a small bowl, combine the all-purpose flour, sugar, light brown sugar, cinnamon, melted butter, and pecans. Set aside.
- Gather the ingredients. Preheat oven to 350 F.
- Drain the sliced pears and reserve the liquid for another purpose.
- In a medium bowl, mix together the sliced pears, all-purpose flour and sugar, tossing until fruit is coated.
- Turn into the crust, spreading out evenly.
- Scatter the streusel topping evenly over fruit.
- Place the filled pie on a baking sheet to catch any drips. Bake about 40 minutes or until juices are bubbling.
- Remove from oven and cool slightly to serve warm or cool completely to serve at room temperature. A scoop of vanilla ice cream or dollop of whipped cream to accompany this dessert never hurts.
Nutrition Facts : Calories 301 kcal, Carbohydrate 46 g, Cholesterol 5 mg, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, Sodium 123 mg, Sugar 27 g, Fat 13 g, ServingSize 1 pie (8 to 12 servings), UnsaturatedFat 0 g
PEAR STREUSEL PIE
A DELIGHT! In 1970 I found this recipe in a magazine and my family has enjoyed this amazing dessert ever since! Makes a beautiful pie...try it, you'll get compliments!
Provided by Seasoned Cook
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
- Lift pears out with a slotted spoon and place in pie shell.
- In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
- Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
- Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.
APPLE AND PEAR STREUSEL PIE
You might think that a pastry chef would never recommend buying pie crusts but hey, its much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening. You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it's getting nice and golden which to my mind is the most important step in pie-making. Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust. You can mix the topping and keep it refrigerated for up to 7 days.
Provided by Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
- Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
- In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
- Let cool at least 30 minutes before serving. Serve warm or at room temperature.
PEAR PIE WITH STREUSEL TOPPING
Move aside apple pie, this Pear Pie offers us the best of both worlds, especially if you have a hard time choosing between a traditional fruit pie and crisp. This pie has it all: a flaky pie crust base, a juicy fruit filling, and a lightly spiced streusel topping! For this recipe, it is important that you use firm, just barely ripe pears for best texture. Fully ripe or over-ripe pears will lose their shape and become mushy during baking. Please see additional notes in the article above. Tips for Success: Be sure to factor in proper chill time (minimum 1-2 hours) for homemade pie dough or prep it a day or two in advance. See the note section for more make-head tips and instructions.
Provided by Laura
Categories Pies, Tarts, and Pastries
Time 8h15m
Number Of Ingredients 24
Steps:
- Equipment Set aside a rolling pin, 9-inch (23-cm) pie plate (I highly recommend ceramic), pastry brush, bench scraper, kitchen scissors, and plastic wrap. You will need these items as you prepare and assemble the pie dough.
- In a medium bowl, whisk together the flour, sugar, and salt until combined. Add the cubed cold butter pieces and toss gently, so that each piece of butter is lightly coated in the flour mixture. Using your thumb and forefinger on both hands, press the butter cubes using your thumb and forefinger of both hands into shingles or thick discs. Break up any large pieces of butter with your fingers so they're no bigger than the size of a half walnut. If the butter pieces are too large, it can result in butter leaking during baking. If the dough becomes at all greasy, allow the mixture to chill in the refrigerator for 15 minutes before continuing.
- Add 3 tablespoons (45 mL) of the cold ice water, then toss and mix the ingredients together with your hands until the water has been evenly incorporated. If any bits are particularly dry, add a touch of water to those bits as needed. *Note: You will most likely need to use the full 4 tablespoons (1/4 cup; 60 mL) of water, but this can vary depending on your flour and the humidity of your kitchen. The dough will be slightly shaggy, but should be able to be pressed together with your hands. Transfer to your kitchen countertop, press the dough together, folding it over itself once or twice to laminate the dough and help bring it together.
- Gently shape the dough into a round disc, roughly 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 1-2 hours (minimum) or 1-2 days ahead. Make-Ahead Tip: Pie dough can also be frozen for up to 3 months; thaw in the fridge overnight before using.
- Remove the chilled dough from the fridge, unwrap, and place on a lightly floured countertop. Allow to sit for 5 to 10 minutes if it is too cold. Using a lightly floured rolling pin, roll the dough into a 14-inch (35-cm) diameter circle rotating the dough continuously to ensure it is not sticking to the countertop. Be gentle and avoid stretching the dough. If the dough becomes too soft or difficult to work with, chill in the refrigerator for 10 to 15 minutes before proceeding.
- Carefully transfer the dough to a 9-inch (22-cm) pie pan. Gently lift and nudge the dough into the edges of the pan without stretching the dough. Using kitchen scissors, trim the overhang so that it extends no more than ¾-inch to 1-inch past the edge of the pan. Fold the edges under and crimp as desired. Brush off any excess flour with a pastry brush, cover the surface, tightly with plastic wrap, and chill in the refrigerator while you prepare the streusel topping and pear filling.
- Set a half sheet pan in the center rack of the oven and preheat the oven (and sheet pan) to 400°F (204°C). Note: If you have a baking stone or steel, set the half sheet pan on top for an extra blast of heat.
- Make the Streusel Topping: In a medium mixing bowl, combine the ¾ cup (90g) unbleached all-purpose flour, ¾ cup (75g) rolled oats, ¼ cup (55g) light brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon allspice, and ¼ teaspoon Diamond Crystal kosher salt. Add 5 tablespoons (70g) cubed unsalted butter and toss to coat.
- Using your fingertips, work and press the butter into the dry ingredients until the butter is well dispersed and there is a good mixture of smaller and larger crumbs. Chill topping in the refrigerator until ready to use.
- Put the lemon juice into a large mixing bowl. Peel the pears, cut in half, and core (*I use a small melon scooper for this). Chop into roughly ½-inch chunks and add to the lemon juice, tossing the pieces gently to coat. This will help them from oxidizing. Note: I like to peel, core, and chop one pear at a time, adding it to the lemon juice, and tossing before proceeding with the next pear.
- Add the brown sugar, all-purpose flour, vanilla extract, cinnamon, ginger, allspice, and salt to the bowl with the chopped pear. Toss the mixture together gently to incorporate the ingredients evenly.
- Prepare Egg Wash: Combine the egg and milk in a small bowl. Whisk until smooth. Set aside.
- Remove the shaped and chilled crust from the refrigerator. Gently transfer the pear filling with any juices into the pie shell, spreading it into an even, thick layer.
- Sprinkle the crumble topping over the pear mixture (it will be a thick and generous layer!). Brush the crimped edges of the pie dough lightly with the egg wash mixture. Transfer the pie dish onto the preheated half sheet pan in the oven. The added heat from the sheet pan will help the bottom crust cook through and brown, as well as catch any potential bubbling juices during baking.
- Bake the pie at 400°F (204°C) for 30 minutes; reduce the oven to 350°F (176°C) and continue baking for an additional 30 to 40 minutes, or until deeply golden and the pear filling is just bubbling.
- Set pan on a wire rack and allow pie to cool for at least 2 to 3 hours before serving. Allowing the pie to cool is important as it helps set and prevent a runny filling.
- Serve slightly warm with vanilla ice cream or a drizzle of heavy cream. Custard or lightly whipped cream are other great choices.
- Storage Tips: Leftover pie can be covered with plastic wrap and kept out at room temperature for up to 2 days, or refrigerated for up to 4 to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 539 kcal, Carbohydrate 78 g, Protein 9 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 50 mg, Sodium 429 mg, Fiber 4 g, Sugar 18 g, UnsaturatedFat 6 g
PEAR-APPLE PIE WITH STREUSEL TOPPING
Try a slice of this Pear-Apple Pie with Streusel Topping when you're looking for a fruity treat. This pie is made with apples and perfectly ripened pears and then topped with a crispy streusel topping to tie everything together. This Pear-Apple Pie with Streusel Topping makes any evening cozy.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Toss apples and pears with 1/2 cup of the brown sugar, tapioca and cinnamon in large bowl. Let stand 15 minutes. Mix flour and remaining 1/4 cup brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts; set aside.
- Prepare pie crust in 9-inch pie plate as directed on package. Fill with fruit mixture; top with crumb mixture.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
PEAR CRUMBLE PIE
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
PEAR CHERRY STREUSEL PIE
Looking for a fruit dessert made using Pillsbury™ refrigerated pie crust? Then check out this delicious pear and cherry streusel pie that's baked to a perfect golden brown hue.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Prepare pie crust as directed on box for one-crust filled pie using Betty Crocker® stoneware pie pan.
- In 2-quart saucepan, mix pineapple juice, cherries, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie crust-lined pan.
- In medium bowl, mix remaining ingredients with fork until crumbly; sprinkle over pear mixture. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake about 35 minutes or until crust and topping are golden brown. Cool on wire rack at least 1 hour before serving.
Nutrition Facts : Calories 410, Carbohydrate 58 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 29 g, TransFat 0 g
COCONUT-STREUSEL PEAR PIE
I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it "the best pear pie I have ever eaten." -Paula Hoffman, Plainview, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry., For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 306 calories, Fat 11g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 200mg sodium, Carbohydrate 52g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.
PEAR STREUSEL PIE
Make and share this Pear Streusel Pie recipe from Food.com.
Provided by Sharon123
Categories Pie
Time 1h15m
Yield 1 9inch pie
Number Of Ingredients 13
Steps:
- Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
- In a bowl, combine pear slices and next 3 ingredients; toss gently.
- In another bowl, combine 1/4 cup flour, 1/4 cup sugar, cornstarch, and next 3 ingredients, stirring until blended.
- Drain pear slices, reserving liquid.
- Arrange one-third of pear slices in piecrust, and sprinkle with one-third of flour mixture.
- Repeat layers twice, and drizzle with reserved pear liquid.
- Combine remaining 1/2 cup flour and remaining 1/2 cup sugar; cut in 1/4 cup butter with a pastry blender until crumbly.
- Stir in pecans; sprinkle over pie.
- Bake at 450* for 10 minutes; reduce temperature to 350*, and bake 45 more minutes or until golden.
- Cool pie on a wire rack.
- Yield: 1 9-inch pie.
Nutrition Facts : Calories 3844.9, Fat 203, SaturatedFat 84.4, Cholesterol 244, Sodium 2372.2, Carbohydrate 504.8, Fiber 31.4, Sugar 244.1, Protein 27.7
PEAR STREUSEL
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
- Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
- Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
- Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
- Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.
STREUSEL TOPPED PEAR AND BLUEBERRY PIE
Steps:
- For crust:
- Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
- Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
- For filling:
- Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
- Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.
SWEET CHERRY STREUSEL PIE
With a flaky, all-butter crust on the bottom and a crumbly streusel on top, this delicious pie keeps things interesting. As for the filling, no canned stuff here: you'll pit whole cherries for a cherry pie that's the real deal.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 10h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk for another use.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Pie is ready to be filled and baked.
- Preheat oven to 425 degrees F. Wearing gloves, use a cherry pitter to pit the cherries, with a large bowl to catch the pits. Set cherries aside.
- Streusel: In a mixing bowl, add flour, sugar, and salt. Combine using a pastry blender. Then cut in butter until the cubes are smashed and coated with dry ingredients. Wipe butter off of pastry blender and continue mixing with your fingers, rubbing the butter into the dry ingredients until texture is similar to wet sand. Refrigerate for 20 minutes. (You can store streusel in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to one month.)
- Filling: Peel the apple, then shred on the large holes of a box grater. Discard the peel and core. In a large mixing bowl, combine potato starch, brown sugar, cinnamon, cardamom, salt, and bitters. Squeeze lemon juice into the cherries, then add to sugar-spice mixture along with the shredded apple. Toss until well mixed, crushing some of the cherries with your hands.
- Assembly: Pour filling into the refrigerated pie shell, packing down the cherries and adding all the remaining juices. Evenly distribute the streusel on top.
- Pie will bake for a total of 1 hour. Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake until crust is set and beginning to brown, 20-25 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer. (If crust is browning but the filling isn't bubbling, cover with aluminum foil and bake until the filling bubbles.) Allow pie to cool completely on a wire rack before cutting into it, 2-3 hours. Serve slightly warm or at room temperature.
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